Sierra Nevada Porter AG Clone

[goudaphunk]

I am looking to brew the AG SN Porter Clone recipe for the holidays. My question is besides the 2-Row Pale Malt, what are the other speciality grains? I am assuming it is the 80 L Crystal Malt, US Chocolate Malt and US Black Malt, but I just wanted to double check. I have attached a photo of the recipe.

Also, how would I calculate the amount of sparge water I would need? Should I input the recipe into BeerSmith. Any help would be appreciated. Have an awesome day.

Cheers,
Jimmy

 

[goudaphunk]

Morning bump.

 

[brew_ny]

here is a mash calculator that may help you

http://www.brew365.com/mash_sparge_water_calculator.php

not sure what you are asking the recipe is for an extract brew but on the side bar there are notes for an all grain brew and partial mash

which are you looking to do ?

and yes the grains you listed are your specialty grains in the extract recipe you would steep them for all grain you need to mash them with the 2 row

not sure if this helps you

S_M

 

[Schol-R-LEA]

Yes, the specialty malts should be the same as with the extract version. If they had used a darker base extract, I would have suggested adding some more crystal and/or chocolate malt, but those particular ones are about as light as you can get with an malt extract. As for the malto-dextrin, you can still add it to increase the body, but you should get the same effect (with better control of the outcome) by mashing between 154°F (67.7° C) and 156°F (68.8°C). This matches the recommendations on the scanned second page, so 154°F should be about right.

 

[goudaphunk]

Do I need to add maltodextrin to the AG recipe?

 

[goudaphunk]

@brew_ny. It's helpful. I understand now. Thanks for the calculator link.

 

[PJM]

Where did this recipe come from? Love SN Porter. Might be my next brew. Thx

 

[HopSong]

What is that book? Don't think I've seen that one.

 

[EarlyAmateurZymurgist]

From Sierra Nevada's website:

Sierra Nevada Porter

O.G. 13.8P (1.056)
Bitterness: 32 IBUS

Bittering Hops: Aurora
Finishing Hops: Yakima Golding
Malts: Two-row Pale, Munich, Chocolate, Caramel, Black & Carafa


With that said, there's nothing special about SN Porter. It's a basic mid-gravity porter recipe that is fermented with their house yeast strain. A good all-grain approximation would be:

Grist Composition

80% American 2-Row
10% 60L Caramel
5% Chocolate (Thomas Fawcett Pale Chocolate is my new favorite)
5% Black Patent


Wort Volumes

post_boil_kettle_wort_volume = 5.75 U.S. gallons

primary_fermentation_vessel_volume = 5.5 U.S. gallons (the delta between the kettle and primary volumes allows one to leave the break and hops in the kettle)


Grist Calculations

average_ brew_house_extraction_rate = a very conservative 26 points per pound per U.S. gallon (~72%)

total_desired_gravity_points = 5.75 x (1.056 - 1) x 1,000 = 332

pounds_of_grist = 332 / 26 ~= 12.77 (we will round down to 12.75 pounds for this example)

pounds_of_2_row = 12.75 x 0.8 = 10.25 (rounded up to the next quarter pound)
pounds_of_crystal = 12.75 x 0.1 = 1.25 (rounded down to the next quarte pound)
ounces_of_chocolate_malt = 12.75 X 0.05 = 10
ounces_of_black_malt = 12.75 X 0.05 = 10


Hopping Schedule (60 minute boil after the hot break)

Kettle: An ounce of any 7-9% AA Northern Brewer derivative at the beggining of the boil
Flavor: 1/2 ounce of U.S. Goldings 15 minutes before knockout
Aroma: 1/2 ounce of U.S. Goldings at knockout.


Yeast: Cultured Sierra Nevada Ale Yeast, Wyeast 1056, White Labs WLP001, or Fermentis Safale US-05