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Dark Night Tangerine Porter

Method: BIAB
Style: American Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Randy Mosher
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Tuesday July 19th 2016

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

36.1

SRM (morey):

27.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	American - Munich - Light 10L4 lb Munich - Light 10L	33	10	34%
3 lb	American - Pale 6-Row3 lb Pale 6-Row	35	1.8	25.5%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	17%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	8.5%
0.75 lb	Belgian - CaraMunich0.75 lb CaraMunich	33	50	6.4%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent	27	525	4.3%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	2.1%
0.25 lb	Rice Hulls0.25 lb Rice Hulls	0	0	2.1%
11.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Pellet	7.8	Boil	90 min	15.68	28.6%
0.25 oz	Styrian Goldings0.25 oz Styrian Goldings Hops	Pellet	5.5	Boil	30 min	3.97	14.3%
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Pellet	7.8	Boil	30 min	11.27	28.6%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	5.13	28.6%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Northern Brewer (Pellet)	26.95	57.2%
0.75 oz	Styrian Goldings (Pellet)	9.1	42.9%
1.75 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Zest of Tangerine	Flavor	Boil	1 min.
1 oz	Coriander	Spice	Boil	1 min.
1 oz	Star ansine	Spice	Boil	1 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	74 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Mix the flaked oats and flaked wheat with 1 lb of lager malt and mash in for 15 minutes at 150° F (65.5° C), then raise to a boil and maintain for 10 minutes. Have the other grains at protein rest, and raise to mash at 154° F (68° C) when you add the boiling unmalted grain to the main mash. Continue for 30-40 minutes, then mash out at 170° F (77° F), and maintain at least 165° F (74° C) during spargeing to keep the starch liquefied.
Collect enough run off to have 5 gallons of wort after a 90 minute boil. Bring the wort to a boil and add .5 oz (14 g) of Northern Brewer hops. After 60 minutes, add .25 oz (7 g) of Styrian Golding hops and .5 oz (14 g) of Northern Brewer hops. After 15 more minutes add .5 oz (14 g) of Styrian Golding hops. At the end of the boil, add the zest of 1 tangerine, 1 oz (28 g) coriander, and .5 tsp (2 g) ground star anise. Cool the wort and aerate it a proper amount then pitch your yeast. The beer will reach maturation in 2 to 4 months.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-07-19 00:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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