English Porter III - Beer Recipe - Brewer's Friend

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English Porter III

158 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
URL: https://aabc.org.au/stateresults/AABC2020FullResults.pdf
Created: Sunday September 6th 2020
Similar Recipes

English Porter

OG: 1.055 FG: 1.016 ABV: 5.2% IBU: 23

1.051
1.015
4.8%
20.3
31.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Thomas Fawcett - Maris Otter Pale Ale Malt3.6 kg Maris Otter Pale Ale Malt 38 2.65 64.4%
410 g Gladfield - Munich Malt410 g Munich Malt 36.8 7.87 7.3%
600 g New Zealand - Medium Crystal Malt600 g Medium Crystal Malt 35.4 56.35 10.7%
600 g New Zealand - Brown Malt600 g Brown Malt 34 90.36 10.7%
280 g New Zealand - Light Chocolate Malt280 g Light Chocolate Malt 32.7 456.85 5%
100 g New Zealand - Dark Crystal Malt100 g Dark Crystal Malt 35.4 96.45 1.8%
5,590 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g East Kent Goldings23 g East Kent Goldings Hops Pellet 4.1 Boil 60 min 11.97 51.1%
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 4.1 Boil 10 min 8.34 48.9%
45 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
17L Mash
16L Sparge
1g Gypsum
1g Epsom salt
5g Calcium chloride
0.5tsp Phosphoric acid (20-25%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L 1st Infusion -- 65 °C 70 min
2nd Infusion -- 71 °C 15 min
Mash out -- 77 °C 15 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 21.2
Mash volume with grains 24.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 17 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Brewed 12/9/20

Pre-boil 1.047
OG 1.051
FG 1.015
4.8% ABV

Added 750ml of water and reduced boil to 60 mins

Cubed

Pitched 13/9/20
Bottled Comp beers 21/9/20 (Tasting great)
Kegged 11/10/20

2nd Place AABC (Australian Amateur Brewing Championship) Porter Category - 41pts

Comp feedback - needs a touch more crystal/toffee aroma/flavour



Award Winning Recipe
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  • Last Updated: 2021-04-17 23:57 UTC