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The Sloe Porter

187 calories 22.7 g 330 ml
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Andrew Fryer
Calories: 187 calories (Per 330ml)
Carbs: 22.7 g (Per 330ml)
Created Monday August 27th 2018
1.060
1.020
5.26%
22.89
35.76
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.27 kg German - Bohemian Pilsner2.27 kg Bohemian Pilsner 38 1.9 38.5%
2.27 kg United Kingdom - Munich2.27 kg Munich 37 6 38.5%
454 g Flaked Oats454 g Flaked Oats 33 2.2 7.7%
454 g United Kingdom - Chocolate454 g Chocolate 34 425 7.7%
227 g American - CaraCrystal Wheat Malt227 g CaraCrystal Wheat Malt 34 55 3.8%
113 g United Kingdom - Brown113 g Brown 32 65 1.9%
113 g United Kingdom - Cara Malt113 g Cara Malt 35 17.5 1.9%
5.9 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil 15 min 8.98 40%
10 g Phoenix10 g Phoenix Hops Pellet 10 Boil 60 min 13.92 20%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil 0 min 40%
50 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14 L Sparge 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
500 ml Sloe gin Flavor Bottling 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
66%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Author: Andrew Fryer, Method: BIAB, Style: American Porter, ABV 5.26%, IBU 22.89, SRM 35.76, Fermentables: (Bohemian Pilsner, Munich, Flaked Oats, Chocolate, CaraCrystal Wheat Malt, Brown, Cara Malt) Hops: (Bramling Cross, Phoenix) Other: (Sloe gin)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-23 22:18 UTC
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