Poida - Beer Recipe - Brewer's Friend

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Poida

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Friday August 7th 2020
1.056
1.013
5.6%
35.9
30.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Simpsons - Maris Otter pale4.5 kg Maris Otter pale 38 2.4 84.9%
0.50 kg Simpsons - Crystal Dark0.5 kg Crystal Dark 33 120 9.4%
0.30 kg Simpsons - Chocolate Malt0.3 kg Chocolate Malt 31.7 444 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 29.92 71.4%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.94 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike -- 72 °C --
Infusion -- 67 °C 60 min
8 L Fly Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.2 L) 16.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 27.1 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Link: Brown Porter at https://byo.com/article/perfect-porter/

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  • Last Updated: 2020-08-07 05:51 UTC