Category Archives: 20 A American Porter

American Porter 3V Conical v1

American porter 3v conical v1

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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

American Porter 3V 1

American Porter 3V 1

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As I said in the English Porter 3V 1 right up, I needed a couple beers that would last for a while for SHA Brewer of the Year.  I have brewed a few Robust Porters (now called American Porter in BJCP 2015) and this is basically the Jamil recipe but using malts I can get at my LHBS and tweaked for my process.

Recipe Info

Recipe: robust porter 3v 1
Style: American Porter 20A BJCP 2015
Date: 01-16-2017

Recipe

Guideline Min

Guideline Max

OG

1.065

1.050

1.070

FG

1.013

1.012

1.018

Color

30.7

22.0

40.0

ABV

6.8

4.8

6.5

IBU

50.0

25.0

50.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 15.875 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.96 G
Volume: 8.23 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.052
Predicted Mash Run-off: 5.53 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

13.750 Lb

87.0 %

Golden Promise (Simpsons)

82.0

2.0

1.125 Lb

7.0 %

Caramalt (Simpsons)

74.4

35.0

0.500 Lb

3.0 %

Chocolate Malt (Simpsons)

67.0

430.0

0.500 Lb

3.0 %

Blackprinz

71.0

500.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

Northern Brewer (DE)

9.4

60 mins

Boil

40.0

1.0 Oz

Willamette

5.1

15 mins

Boil

7.0

1.0 Oz

Willamette

5.1

5 mins

Boil

3.0

Yeast

Amount

Name

1.000 unit

California Ale White Labs WLP001

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

83

3

21

84

108

46

Sparge

7

3

21

11

24

46

Final

91

4

31

93

124

68

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G

Mash Water Adjustments

Gypsum: 4.0 g
Calcium Chloride: 4.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 2.700 G
Percent RO / Distlled: 0 %
Water Used: 2.700 G

Sparge Water Adjustments

Notes

152f 60 min
168f 10 min
Cool to 65 and pitch
Warm to 68 over 24 hours and hold for two weeks

2/21/17 64g DME in 0.64L starter of WLP007 dry english
2/23/17 normal 3V brew day.  OG a little lowso may need to mess with power level.  @10pm ripping!
2/25/17 ”
2/26/17 kreusen dropping slow steady bubbling
2/27/17 ~7 sec
2/28/17 ~11 sec
3/1/17 ~13 sec
3/2/17 ~20 sec
3/3/17 no bubbling, dropping clear
3/8/17 racked to keg FG 1.016, pH 4.46
clean.  really nice beer.  malt character is awesome.  a little green but very promising.
3/15/17 put on gas.  35F @ 9psi.  2.4 volumes is target.
6/30/17 I feel like the beer turned out great.  I really loved it while it lasted.  that said, it scored well but never placed in competition.