Wyoracer wrote:Rick wrote:...
On deck is;
- 10G VIF of 1.077 OG black rye imperial IPA (think FSW Wookie Jack).
- 11G VIF of my town famous 1.06 OG porter. Seriously, I don't even like porter that much and I seem to be making this every time. Folks around me really are connecting with it, so I will keep making it. The tweaks I made turned out as I had hoped, so there will be no changes to the proven recipe
Care to share a copy of your Porter recipe? Thanks
Here ya go.
[table][tr][td][center]BIAB Recipe Designer, Calculator and Scaler.[/center][/td][/tr]
[tr][td][center](Please visit
http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center][/td][/tr]
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Recipe Batch Number and Dates[/center][/td][/tr]
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Recipe Overview[/td][/tr]
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[tr][td]Brewer: Conestoga[/td][/tr]
[tr][td]Style: Coconut Porter[/td][/tr]
[tr][td]Source Recipe Link: [/td][/tr]
[tr][td]ABV: 6.2% (assumes any priming sugar used is diluted.)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Original Gravity (OG): 1.062[/td][/tr]
[tr][td]IBU's (Tinseth): 44.6[/td][/tr]
[tr][td]Bitterness to Gravity Ratio: 0.72[/td][/tr]
[tr][td]Colour: 79.2 EBC = 40.2 SRM[/td][/tr]
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[tr][td]Kettle Efficiency (as in EIB and EAW): 76.8 %[/td][/tr]
[tr][td]Efficiency into Fermentor (EIF): 69.2 %[/td][/tr]
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Note: This is a FVV (Full Volume Variation Mash): Sacharification[/td][/tr]
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Times and Temperatures[/td][/tr]
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[tr][td]Mash: 90 mins at 66.6 C = 154 F[/td][/tr]
[tr][td]Boil: 60 min[/td][/tr]
[tr][td]Ferment: 10 days at 20 C = 68 F[/td][/tr]
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Volumes & Gravities[/td][/tr]
[tr][td](Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)[/td][/tr]
[tr][td]The, "Clear Brewing Terminology," thread at
http://www.biabrewer.info/" onclick="window.open(this.href);return false;[/td][/tr]
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[tr][td]Total Water Needed (TWN): 63.02 L = 16.65 G[/td][/tr]
[tr][td]Volume into Boil (VIB): 57.9 L = 15.3 G @ 1.051[/td][/tr]
[tr][td]Volume of Ambient Wort (VAW): 46.22 L = 12.21 G @ 1.062[/td][/tr]
[tr][td]Volume into Fermentor (VIF): 41.64 L = 11 G @ 1.062[/td][/tr]
[tr][td]Volume into Packaging (VIP): 39.61 L = 10.46 G @ 1.015-1.018 [/td][/tr]
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[tr][td]
The Grain Bill (Also includes extracts, sugars and adjuncts)[/td][/tr]
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[tr][td]Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to
http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)[/td][/tr]
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[tr][td]59.3% GWestern PNW 2-Row (3.8 EBC = 1.9 SRM) 7415 grams = 16.35 pounds[/td][/tr]
[tr][td]14.5% WeyermannMunich II (22.5 EBC = 11.4 SRM) 1813 grams = 4 pounds[/td][/tr]
[tr][td]7.2% BriessCaraMun60L (158.6 EBC = 80.5 SRM) 900 grams = 1.98 pounds[/td][/tr]
[tr][td]3.6% BairdChocMalt (932.5 EBC = 473.4 SRM) 450 grams = 0.99 pounds[/td][/tr]
[tr][td]3.6% BlackPatent (1546 EBC = 784.8 SRM) 450 grams = 0.99 pounds[/td][/tr]
[tr][td]11.8% TraderJoe's Toasted Oats (1 EBC = 0.5 SRM) 1475 grams = 3.25 pounds[/td][/tr]
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[tr][td]
The Hop Bill (Based on Tinseth Formula)[/td][/tr]
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[tr][td]23.4 IBU Warrior Pellets (16.9%AA) 28 grams = 0.988 ounces at 60 mins[/td][/tr]
[tr][td]18 IBU Warrior Pellets (16.9%AA) 28 grams = 0.988 ounces at 30 mins[/td][/tr]
[tr][td]3.1 IBU Kent Golding Pellets (4.5%AA) 113 grams = 3.986 ounces at 3 mins[/td][/tr]
[tr][td] (EKG hops added <175F for 30m hop stand. 3 minute documentation is for bitterness calculation only)[/td][/tr]
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[tr][td]
Mash Steps[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Mash Type: FVV (Full Volume Variation Mash): Sacharification for 90 mins at 66.6 C = 154 F[/td][/tr]
[tr][td]Water Held Back from Mash: 5.67 L = 1.5 G[/td][/tr]
[tr][td]Strike Water Needed (SWN): 58.49 L = 15.45 G at 70.9 C = 159.7 F[/td][/tr]
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[tr][td]Mashout for 10 mins at 78 C = 172.4 F[/td][/tr]
[tr][td]Water Added After Final Lauter: 5.67 L = 1.5 G[/td][/tr]
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[tr][td]
Miscellaneous Ingredients[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]339g Bob's Red Mill Coconut Flks - aroma [/td][/tr]
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[tr][td]
Chilling & Hop Management Methods[/td][/tr]
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[tr][td]Hopsock Used: Y[/td][/tr]
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[tr][td]Chilling Method: Cube[/td][/tr]
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Fermentation & Conditioning[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Fermentation: WY1028 for 10 days at 20 C = 68 F[/td][/tr]
[tr][td]Diacetyl Rest: 4 days at 17 C = 62.6 F[/td][/tr]
[tr][td]Secondary Used: Y[/td][/tr]
[tr][td]Crash-Chilled: N[/td][/tr]
[tr][td]Filtered: N[/td][/tr]
[tr][td]Req. Volumes of CO2: 2[/td][/tr]
[tr][td]Serving Temp: 5 C = 41 F[/td][/tr]
[tr][td]Condition for 14 days.[/td][/tr]
[tr][td]Consume within 12 months.[/td][/tr]
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[tr][td]
Special Instructions/Notes on this Beer[/td][/tr]
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[tr][td]Bob's Red Mill Coconut Flakes, toasted @ 375F for roughly 10m, then blotted to remove fat. 2 weeks contact time in secondary.[/td][/tr]
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BIAB Variations[/td][/tr]
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[tr][td]Water Held Back from Mash: 5.67 L = 1.5 G[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Water Added After Final Lauter: 5.67 L = 1.5 G[/td][/tr]
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