BrewBlog: BYO Black Widow Porter
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: November 5, 2016
Yield: 12 gallons
Reference
Color (SRM/EBC):
30.9/60.9
Bitterness (Calc): 38.9 IBU (Daniels)
BU/GU: 0.57
Calories: 226 (12 ounces)
Conditioning: Keg
ABV: 6.7%
ABW: 5.2%
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.064
FG: 1.018
FG (Plato): 4.58° P
Target FG: 1.015
Real Extract: 6.75° P
App. Atten.: 72.4%
Real Atten.: 59.3%
Status: On Tap
General Information
Method: All Grain
Comments

39 Qt = 9.75 gal After primary fermentation, the plan is to split the batch into two 5 gallon carboys. Cold-extract coffee w/ lemon zest in one and vanilla bean soaked in bourbon in the other. Quantities to be determined.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
4.50 ounces
East Kent Goldings (EKG)
5.0000000% @ 60 minutes
Type: Bittering and Aroma
Use: Boil
22.5 AAUs
2.00 ounces 5.0000000% @ 15 minutes
Type: Aroma
Use: Boil
10 AAUs
1.50 ounces
East Kent Goldings (EKG)
5.0000000% @ 0 minutes
Type: Bittering and Aroma
Use: Aroma
7.5 AAUs
8.00 ounces Total Hop Weight 40 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 35 gr
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Two Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.6 Efficiency: 787.4%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest 30 min. 122°F Add 100% of mash water at 129° F / 54° C
2 Saccharification 45 min. 154°F Heat to 154° F / 68° over 15 minutes
3 Mash Out 10 min. 168°F Heat to 168° F / 75° C for at least 10 minutes
Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 4 days @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
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