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Holiday Porter

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Meadhawg
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created Thursday October 31st 2013
1.057
1.013
5.8%
30.9
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 80%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2%
12.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 60 min 29.25 77.8%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.67 22.2%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Mash in at 160 Infusion 148 °F 60 min
14 qt Batch Sparge Sparge 170 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Allspice Spice Boil 3 min.
2 tsp Cinnamon Spice Boil 3 min.
1 tsp Ginger Spice Boil 3 min.
1 each Whirlfloc tab Fining Boil 3 min.
1 each Vanilla Bean Flavor Secondary 0 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: .4 Cup / 4.6 oz       CO2 Level: 2.1 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled Spring Water
Mash Chemistry and Brewing Water Calculator
 
Notes

OG 1.066
2nd 1.018 - abv 6.3%
FG 1.012
ABV 7.1%

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-12-02 02:16 UTC
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