Plum Porter - Beer Recipe - Brewer's Friend

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Plum Porter

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Friday September 25th 2020
1.049
1.012
4.9%
29.7
21.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale 38 3.75 71.2%
300 g Belgian - Special B300 g Special B 34 115 5.2%
160 g United Kingdom - Chocolate160 g Chocolate 34 425 2.8%
300 g United Kingdom - Crystal 55L300 g Crystal 55L 34 55 5.2%
250 g Flaked Barley250 g Flaked Barley 32 2.2 4.3%
400 g Munich400 g Munich 37 6 6.9%
250 g Weyermann - CaraRed250 g CaraRed 35 19.3 4.3%
5,760 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Challenger (8.5 AA)8 g Challenger (8.5 AA) Hops Leaf/Whole 8.5 Boil 60 min 7.12 8.9%
12 g Challenger (8.5 AA)12 g Challenger (8.5 AA) Hops Leaf/Whole 8.5 Boil 35 min 8.84 13.3%
35 g Bramling Cross (6.5 AA)35 g Bramling Cross (6.5 AA) Hops Leaf/Whole 6.5 Boil 7 min 6.39 38.9%
35 g First Gold (7.5 AA)35 g First Gold (7.5 AA) Hops Leaf/Whole 7.5 Boil 7 min 7.38 38.9%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Salt Water Agt Mash 1 hr.
20 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
10 ml Super strength Natural Plum essence Water Agt Boil 1 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Malty Full Bodied
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 10 50 180 130 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Strike 67 °C 67 °C 60 min
8 L Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 34.6
Mash volume with grains 38.4
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 2.2 L) 7.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 24 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 24
Total: 41.7  
Equipment Profile Used: System Default
 
Notes

44l of water - 20ml AMS and 1.5 campden tablets
Full Bodied Mash Schedule used
8l sparge carried out at end of Mash
Stirred during Mash
Pre boil gravity 1.040
100g brewing sugar added at start of boil
12.8ml (g) plum essence added 4 mins from end of boil
Post Boil - 30 litres @ 1.045 (Probably reduce total water next time)
Approx 26 litres in the fermenter
pitched 13.3g S-4 in fermenter
FG after 16 days 1.013
ABV 4.2%
1 x 10l corny full and 1 x corny with approx 13l in for bottling so probably around 23l in fermenter of useable beer.
First impressions are not too bad but too much plum.
Nice colour and malt flavour
Will brew again but use less water and less plum essence (probably 8ml) next time
recommendation for 39 litres of water next time, also up the alkalinity of the water to around 200ppm, so leave it at normal level,

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  • Last Updated: 2020-12-28 16:09 UTC