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Ballast Point HW #6 Porter AG Original

260 calories 22 carbs
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ballast Point Homework Series Batch #6
Calories: 260 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
URL: http://www.ballastpoint.com/beer-recipes/
Created Wednesday January 6th 2016
1.079
1.013
8.69%
70.76
37.24
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
177.4 oz United Kingdom - Maris Otter Pale177.4 oz Maris Otter Pale 38 3.75 70.1%
13.5 oz Candi Syrup - Belgian Candi Syrup - D2 (160L)13.5 oz Belgian Candi Syrup - D2 (160L) - (late addition) 32 160 5.3%
26.6 oz American - Caramel / Crystal 80L26.6 oz Caramel / Crystal 80L 33 80 10.5%
15.2 oz American - Munich - Light 10L15.2 oz Munich - Light 10L 33 10 6%
6.9 oz German - Chocolate Rye6.9 oz Chocolate Rye 31 240 2.7%
6.8 oz American - Chocolate6.8 oz Chocolate 29 350 2.7%
6.8 oz United Kingdom - Brown6.8 oz Brown 32 65 2.7%
15.83 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.2 oz Chinook1.2 oz Chinook Hops Pellet 13 Boil 60 min 51.68 50%
1.2 oz Mount Hood1.2 oz Mount Hood Hops Pellet 4.8 Boil 60 min 19.08 50%
 
Mash Guidelines
Amount Description Type Temp Time
20.5 qt Infusion 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
0.175 g Pottasium Metabisulfite (per 5 gallons) Water Agt Boil --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Dechlorinated tap water by adding metabisulfite to tap water and mix and let sit for 20 minutes.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.14 36.6  
Strike water volume at mash thickness of 1.25 qt/lb 4.68 18.7  
Remaining sparge water volume 4.46 17.8  
Grain absorption losses -1.87 -7.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.02 28.1  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.09 -0.4  
Amount going into fermentor 5.5 22  
Total: 9.14 36.6
Author: Ballast Point Homework Series Batch #6, Method: All Grain, Style: American Porter, ABV 8.69%, IBU 70.76, SRM 37.24, Fermentables: (Maris Otter Pale, Belgian Candi Syrup - D2 (160L), Caramel / Crystal 80L, Munich - Light 10L, Chocolate Rye, Chocolate, Brown) Hops: (Chinook, Mount Hood) Other: (Irish Moss, Pottasium Metabisulfite (per 5 gallons))
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  • Last Updated: 2016-07-02 13:01 UTC