Category Archives: Porter

Porter

Abita Turbodog Clone

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Abita Turbodog Clone

SRM27
Type: All Grain
Batch Size: 5.25 gal
Boil Size: 7.92 gal
Boil Time: 90 min
End of Boil Vol: 6.36 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Three Stage

Brewer: Ray Smith

Equipment: My 13.5″ turkey fryer kettle
Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %

Ingredients
Amt Name Type # %/IBU
8.76 gal Abita Turbodog Water 1
4.04 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
2.88 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3
2.29 g Baking Soda (Mash 60.0 mins) Water Agent 4
1.87 g Chalk (Mash 60.0 mins) Water Agent 5
0.90 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 6
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 78.1 %
1 lbs 5.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8 12.8 %
10.0 oz Chocolate Malt (350.0 SRM) Grain 9 6.1 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 10 2.4 %
1.0 oz Black (Patent) Malt (500.0 SRM) Grain 11 0.6 %
1.50 oz Fuggles [4.50 %] – Boil 90.0 min Hop 12 25.1 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 13
1.25 oz Goldings, East Kent [5.00 %] – Boil 5.0 min Hop 14 4.3 IBUs
1.90 oz Willamette [4.00 %] – Steep/Whirlpool 15.0 min Hop 15 6.5 IBUs
0.04 tsp Fermcap (Boil -1.0 mins) Other 16
1.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 17

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 35.9 IBUs
Est Color: 27.3 SRM

Calories: 137.8 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 10 lbs 4.0 oz
Grain Temperature: 60.0 F
Tun Temperature: 50.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 35.04 qt of water at 156.9 F 152.0 F 45 min

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Three Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

 

Wedding Porter

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SRM25
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.58 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 29 Sep 2015
Brewer: Ray Smith
Asst Brewer:
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Taste Rating: 30.0
Ingredients
Amt Name Type # %/IBU
3.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
1.70 ml Lactic Acid (Mash 60.0 mins) Water Agent 3
0.90 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4
8 lbs 7.9 oz Pale Malt – 2 Row (Schreier) (2.0 SRM) Grain 5 80.1 %
13.3 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 6 7.9 %
13.3 oz Chocolate Malt (350.0 SRM) Grain 7 7.9 %
6.2 oz Barley, Flaked (1.7 SRM) Grain 8 3.6 %
0.8 oz Roasted Barley (300.0 SRM) Grain 9 0.5 %
0.92 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 10 28.9 IBUs
0.46 oz Cascade [5.50 %] – Boil 60.0 min Hop 11 9.4 IBUs
0.40 lb Malto-Dextrine (Boil 20.0 mins) Other 12
2.0 pkg Nottingham Ale Yeast (White Labs #WLP039) [35.49 ml] Yeast 13

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.3 IBUs
Est Color: 25.4 SRM
Calories: 169.1 kcal/12oz

Mash Profile

Mash Name: BIAB, Full BodyTotal Grain Weight: 10 lbs 9.6 oz
Grain Temperature: 30.0 F
Tun Temperature: 30.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.12 qt of water at 157.0 F 150.0 F 60 min
Mash Out Add -0.00 qt of water and heat to 168.0 F over 7 min 168.0 F 10 min
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Brun water estimates the pH to be 5.4.

Add all hops and set timer to 40 minutes
When timer goes off add malto dextrine and set timer for 10 minutes
when timer goes off add yeast nutrient, irish moss and set timer for 5 minutes
When timer goes off add IC to wort and set for 5 minutes

Using dry yeast so I added 2 pkgs instead of making a starter

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