Papa's Porter (Original Recipe)

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Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Klassic
Calories: 212 calories (Per 12oz)
Carbs: 27 g (Per 12oz)

Created Wednesday October 21st 2015

Original Gravity:

1.063

Final Gravity:

1.023

ABV (standard):

5.26%

IBU (tinseth):

43.34

SRM (morey):

37.02

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	70.2%
1 lb	American - Bonlander Munich1 lb Bonlander Munich	36	10	7%
0.5 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	3.5%
0.5 lb	United Kingdom - Chocolate0.5 lb Chocolate	34	425	3.5%
0.5 lb	Torrified Wheat0.5 lb Torrified Wheat	36	2	3.5%
0.5 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.5%
0.5 lb	United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L	33	80	3.5%
0.5 lb	United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L	33	120	3.5%
0.25 lb	German - De-Husked Caraf III0.25 lb De-Husked Caraf III	32	470	1.8%
14.25 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.5 oz	Nugget0.5 oz Nugget Hops	Pellet	16	Boil	60 min	29.32	20%
0.5 oz	Crystal0.5 oz Crystal Hops	Pellet	5	Boil	15 min	4.55	20%
0.5 oz	Willamette0.5 oz Willamette Hops	Pellet	6	Boil	15 min	5.46	20%
0.5 oz	Crystal0.5 oz Crystal Hops	Pellet	5	Boil	5 min	1.83	20%
0.5 oz	Willamette0.5 oz Willamette Hops	Pellet	6	Boil	5 min	2.19	20%

Show Summary View

Amount	Variety	IBU	Bill %
0.5 oz	Nugget0.49999999885628 oz Nugget Hops	29.32	20%
1 oz	Crystal0.99999999771257 oz Crystal Hops	4.55	40%
1 oz	Willamette0.99999999771257 oz Willamette Hops	5.46	40%
2.5 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
4.5 gal		Infusion	152 °F	60 min
Starting Mash Thickness: 1.3 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each
Attenuation (custom):	62%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 237 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
88	0	17	105	69	44
Mash Water Only. 4g Gypsum, 7g CaCl, 2g Baking Soda. Est. Mash pH of 5.3. Forgot Yeast Nutrient during boil, and threw in chilling wort (below 180F) - hopefully, not a problem.
Mash Chemistry and Brewing Water Calculator

Notes

Oxygenated 60 seconds. Used 2 packages of rehydrated US-05. Took almost 36 hours before krausen formed.

Day 3 of ferment (internal temperature around 66-67F, with ambient set at 68-69F). Dark thick krausen (less than an inch though) with visible yeast activity and airlock activity. Appears to be chugging along nicely. Does not look like blow-off will be a problem. Did not take gravity sample.

Day 4 of ferment. Krausen increased to over an inch. Gravity sample read ~1.030, which is fine considering it took two days to get going. Still around 66F internal. Ambient set at 68F. Did not taste overly bitter, still yeasty, should turn out nice.

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Public: Yup, Shared
Last Updated: 2015-11-30 17:38 UTC

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Papa's Porter (Original Recipe)