Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > BYO Black Widow Porter [American Porter]

American Porter – All Grain GONE

Batch Size:

12 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

November 5, 2016

Statistics

Target OG:

1.064 15.7° P

OG:

1.068 16.6° P

Target FG:

1.015 3.8° P

FG:

1.018 4.6° P

Real Extract:

6.8° P

Attenuation:

72.3% Apparent – 59% Real

Color:

30.9 SRM

IBU:

38.9 Daniels

BU/GU:

0.57

ABV:

6.7%

ABW:

5.2%

Calories:

227 12 oz

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
23.00 pounds	Pale Malt (2 Row) US	76.7%
3.00 pounds	German Light Munich Malt	10%
1.75 pounds	Crystal 40, 2-Row, (Great Western)	5.8%
1.25 pounds	Chocolate (Briess)	4.2%
1.00 pounds	Black (Patent) Malt	3.3%
30.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	AA
4.50 ounces	East Kent Goldings (EKG)	60 min	Bittering and Aroma	Boil	5.0%
2.00 ounces	Fuggle	15 min	Aroma	Boil	5.0%
1.50 ounces	East Kent Goldings (EKG)	0 min	Bittering and Aroma	Aroma	5.0%
8.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Safale	Fermentis	US-05	35 gr

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Two Step Temperature Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	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

Calcium:

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 and Aging

Primary:

4 days @ 67° F

Secondary:

10 days @ 67° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

BYO Black Widow Porter

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	10
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	90
OG:	1.0680000 / 16.6° P
Mash PH:
Boil PH:

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Log: BYO Black Widow Porter