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London Porter

242 calories 25.1 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 242 calories (Per 500ml)
Carbs: 25.1 g (Per 500ml)
Created: Wednesday September 9th 2020
1.052
1.013
5.2%
27.1
51.6
n/a
9.15
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter £ 1.06 / kg
£ 4.24 		38 6 76%
630 g Crisp Malting - Brown Malt630 g Brown Malt £ 1.46 / kg
£ 0.92 		32.7 120 12%
525 g Crisp Malting - Crystal Dark - 77L525 g Crystal Dark - 77L £ 1.46 / kg
£ 0.77 		33.1 399.99 10%
105 g Crisp Malting - Chocolate Malt105 g Chocolate Malt £ 1.46 / kg
£ 0.15 		32.66 949.99 2%
5,260 g / £ 6.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Bramling Cross10 g Bramling Cross Hops £ 0.04 / g
£ 0.40 		Pellet 7 Boil 60 min 9.32 20%
20 g First Gold20 g First Gold Hops £ 0.04 / g
£ 0.70 		Leaf/Whole 10.55 Boil 15 min 12.67 40%
20 g First Gold20 g First Gold Hops £ 0.04 / g
£ 0.70 		Leaf/Whole 10.55 Boil 5 min 5.09 40%
50 g / £ 1.80
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.28 		Other Boil 10 min.
4 g Irish Moss £ 0.05 / g
£ 0.22 		Fining Boil 10 min.
£ 0.50
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
£ 0.78 / each
£ 0.78
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
£ 0.78 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 12 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filter water through Brita filter.

Adjust alkalinity to 100 ppm by addition of bicarbonate of soda.
Adjust calcium to 150 ppm by adding 1:3 ratio gypsum to calcium chloride.
Mix very well to dissolve in cold water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.37 L 75C strike water Strike 75 °C 67 °C 60 min
17.3 L 78C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 16.3 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

This is a fairly standard London Porter recipe but I love it. It uses the rumoured Fullers London Porter grain bill of 12% Brown Malt, 10% Crystal and 2% Chocolate Malt. I've used Dark Crystal to give some more depth to it. Colour is nice dark brown. I've used First Gold as hops to give a little bit less earthy favour than Fuggle. Yeast used was London 1028 which is good for brewing Porters but London III 1318 can also be used for a less dry finish.

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  • Last Updated: 2020-11-21 11:56 UTC