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Porter on Break

Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Tuesday January 21st 2020

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

25.4

SRM (morey):

27.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6.60 lb	Briess - LME Porter6.6 lb LME Porter		37.6	17	84.1%
6.60 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.25 lb	American - Black Malt0.25 lb Black Malt	28	500	3.2%
0.25 lb	American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L	33	80	3.2%
0.25 lb	American - Chocolate0.25 lb Chocolate	29	350	3.2%
0.25 lb	American - Rye0.25 lb Rye	38	3.5	3.2%
0.25 lb	American - Smoked Malt0.25 lb Smoked Malt	37	5	3.2%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.25 oz	East Kent Goldings1.25 oz East Kent Goldings Hops		Pellet	5	Boil	60 min	25.38	100%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	East Kent Goldings (Pellet)		25.38	100%
1.25 oz / $ 0.00

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Bring 6.5 Gallons of Water to your brew kettle. Bring the water to 155°F. (This allows for 1.5 gallons boiling evaporation)

Pour steeping grains into the mesh bag and steep for 30 minutes. You do not want the water to heat over 170°F.

After 30 minutes remove steeping grains from water. Allow grains to drain but do not squeeze or press bag to wring out excess water.

Bring water to a boil.

Add 6.6 lb. (2 Full Containers) Porter Liquid Malt Extract. Stir.

This now wort (unfermented beer). Bring the wort to a boil. Watch your boil to avoid a messy boil over.

Once the foaming subsides (Hot break) begin your 60 minute boil process.

60 Minutes Left: Add 1.25 oz. East Kent Goldings for bittering.

10 Minutes Left: Add 1 whirlfloc tablet.

After your wort is done boiling, cool your wort down to 70°F.

Pour wort into the primary fermenter. Avoid dumping the trub/sludge on the bottom of the brew pot into your fermenter.

Measure Specific Gravity of the wort with your hydrometer and record. Specific Starting Gravity for this recipe is around 1.055.

Aerate the wort.

Add yeast to fermenter, seal fermenter and wait.

Maintain fermentation temperature of approximately 68°F.

After one weeks measure Specific Gravity of the wort with your hydrometer and record. Specific Finishing Gravity for this recipe is around 1.013.

Once the Specific Finishing Gravity is obtained, dump yeast, wait one week to finish in fermenter and then bottle or keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-01-21 15:36 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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