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Mayporter

191 calories 18.7 g 12 oz
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Aley Ale
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created Sunday November 23rd 2014
1.058
1.013
6.0%
26.0
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 78.4%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.8%
0.75 lb American - Caramel / Crystal 75L0.75 lb Caramel / Crystal 75L 33 75 5.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.9%
12.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 19.09 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.4 Boil 10 min 6.92 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Mash Infusion -- 153 °F 60 min
Mash out / Recirculate Temperature -- 168 °F 20 min
20 qt Fly Sparge Fly Sparge -- 168 °F 25 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 10 min.
0.50 tsp Wyeast nutrient Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - British Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
57 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Start with carbon and micron filtered Sacramento tap water. Then add the following to achieve the above London Porter water profile: 0.5 tsp Gypsum, 1.0tsp Calcium Chloride, 3.0 tsp chalk, 1.0 tsp baking soda. I add half to the mash water and half to the sparge water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Final volume to fermenter was higher than planned but so was efficiency. Mash stayed around 152 for most opf the 60+ minute mash. The following 20 minute recirculate/mashout step really helps efficiency. What went into the fermenter smelled and tasted great, can't wait for the yeast to go to work. I'm curious if this porter may not be very "roasty" and if I may consider using roaster barley next time.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2014-12-07 04:25 UTC
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