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Brown Porter BYO System


Details

Beer Style
12A Brown Porter (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
5.55 gal 
Boil Volume
7.01 gal 
Boil Time
60 min 
Maximum Extract
370.3 points
Potential Extract
277.8 points (75% from recipe)
Anticipated OG
1.050 SG
Boil SG
1.040 SG (at start of boil)
Anticipated Color
25.2 SRM     
Estimated IBU
35.6 IBU
Estimated FG
1.013 SG
Estimated Alcohol
4.9 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 154 tempF

Style Compliance

12A Brown Porter
Original Gravity
1.040-1.052 SG
Final Gravity
1.008-1.014 SG
Alcohol
4.0-5.4 %abv
Bitterness
18.0-35.0 IBU
Color
20.0-30.0 SRM
 
OG
1.050 SG
FG
1.013 SG
Alcohol
4.9 %abv
Bitterness
35.6 IBU High
Color
25.2 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 8.49 lbs 1.8 °L 37 ppg 83.6 %
Briess Caramel 80L 1.1 lbs 80.0 °L 34 ppg 10.8 %
Briess Dark Chocolate Malt 0.57 lbs 420.0 °L 33 ppg 5.6 %
Totals 10.2 lbs 370.3 points 100%

Fermentables

Name: Briess 2-Row
Amount: 8.49 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist83.6 %
Name: Briess Caramel 80L
Amount: 1.1 lbs
Color: 80.0 °L
Potential: 34 ppg
% Grist10.8 %
Name: Briess Dark Chocolate Malt
Amount: 0.57 lbs
Color: 420.0 °L
Potential: 33 ppg
% Grist5.6 %
Totals
Amount: 10.2 lbs
Potential: 370.3 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Fuggle 1.94 oz @ 4.5 %AA (7.8 AAU) 31.3 (37.7 %) Boil 60 min
Fuggle 0.53 oz @ 4.5 %AA (2.1 AAU) 4.2 (18.7 %) Boil 15 min
Totals 2.5 oz
Hop: Fuggle
Amount: 1.94 oz
%AA: 4.5
When: Boil
Time: 60 min
Hop: Fuggle
Amount: 0.53 oz
%AA: 4.5
When: Boil
Time: 15 min
Totals
Amount: 2.5 oz

Yeast

Name Attenuation When
White Labs WLP007 Dry English Ale 75 % Primary
Name: White Labs WLP007 Dry English Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Andrew Clark