American porter 3v conical v1

Recipe Info
Recipe: porter_3v_1
Style: American Porter 20A BJCP 2015
Author: 
Date: 09-13-2020

RecipeGuideline MinGuideline Max
OG1.0551.0501.070
FG1.0121.0121.018
Color33.822.040.0
ABV5.64.86.5
IBU35.025.050.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 19.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.09 G
Volume: 9.65 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.048
Predicted Mash Run-off: 6.34 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
17.000 Lb87.0 %Maris Otter (Crisp)82.03.0
1.000 Lb5.0 %Chocolate Malt (Simpsons)67.0430.0
1.000 Lb5.0 %Crystal, Medium (Simpsons)76.055.0
0.500 Lb3.0 %Black Malt, Black Patent (Crisp)75.0680.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil25.0
2.0 OzWillamette5.115 minsBoil10.0

Yeast

AmountName
1.000 unitCalifornia Ale White Labs WLP001

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.44

CaMgNaClSoBicarbonate
Water7321302430
Mash613213024193
Sparge643213024204
Final854294133270
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
CC: 6g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
CC: 3g

Notes

Mash at 152f
Cool to 66f
Ferment at 68f for 2 weeks

10/1/20 Normal 3V Brewday. Pitched no starter imperial @ 1:15pm @ 66F
@10pm @67F
10/2 @8am fermenting hard
@1pm @68F
10/3 still rocking
10/4 ~5 sec
10/5 ~18 sec
10/6 ~25 sec
10/7 ~37 sec
10/8 ~43 sec
10/9 no bubbling
10/13 fg 1.016
10/15/20 diacetyl test. cold: clean, warm: clean 🙂
10/19 harvested yeast
racked to keg ~6.5g
put @ 30 psi @ 8pm
10/20 turned to 14 psi @ 8pm

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