What’s Left American Porter

Here’s the recipe for my What’s Left American Porter, the name came from basically what I had left in my ingredients list.

Method: All Grain Style: American Porter
Boil Time: 60 min Batch Size: 21 liters (fermentor volume)
Boil Size: 28.5 liters Efficiency: 75% (brew house)
Boil Gravity: 1.033 (recipe based estimate)
Original Gravity:
1.044
Final Gravity:
1.011
ABV (alternate):
4.41%
IBU (tinseth):
60.44
SRM (morey):
33.61
Fermentables
Amount Fermentable PPG °L Bill %
3 kg United Kingdom – Maris Otter Pale 38 3.75 73.7%
0.5 kg United Kingdom – Amber 32 27 12.3%
0.35 kg United Kingdom – Chocolate 34 425 8.6%
0.11 kg United Kingdom – Cara Malt 35 17.5 2.7%
0.11 kg United Kingdom – Roasted Barley 29 550 2.7%
Hops
Amount Variety Type AA Use Time IBU
30 g Citra Leaf/Whole 11 Whirlpool at °C 5 min 15.72
14 g Target Leaf/Whole 11.5 Boil 60 min 20.66
15 g Mosaic Leaf/Whole 12.5 Boil 15 min 11.94
15 g Simcoe Leaf/Whole 12.7 Boil 15 min 12.13
Yeast
Fermentis / Safale – English Ale Yeast S-04
Attenuation (avg): 75% Flocculation: High
Optimum Temp: 12.2 – 25 °C Starter: No
Fermentation Temp: 17 °C Pitch Rate: 0.35 (M cells / ml / ° P)

Recipe Generated by Brewer’s Friend – https://www.brewersfriend.com/

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