Export India Porter - Kernel Brewery - Beer Recipe - Brewer's Friend

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Export India Porter - Kernel Brewery

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 6.15 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO Magazine, October 2017
Rating:
4.00 (1 Review)

Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday September 29th 2020
1.067
1.017
6.6%
55.2
46.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 74.1%
1 lb United Kingdom - Brown1 lb Brown 32 65 7.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 7.4%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 7.4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Bramling Cross (6.5 AA)1.5 oz Bramling Cross (6.5 AA) Hops Pellet 6.5 First Wort 0 min 35.12 21.4%
1.50 oz Bramling Cross (6.5 AA)1.5 oz Bramling Cross (6.5 AA) Hops Pellet 6.5 Aroma 15 min 15.84 21.4%
1 oz Bramling Cross (6.5 AA)1 oz Bramling Cross (6.5 AA) Hops Pellet 6.5 Aroma 5 min 4.24 14.3%
3 oz Bramling Cross (6.5 AA)3 oz Bramling Cross (6.5 AA) Hops Pellet 6.5 Dry Hop Day 3 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
15 g Chalk Water Agt Mash 1 hr.
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
6.01 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.21 psi       Temp: 36 °F       CO2 Level: 2.4 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
5 gal Strike 165 °F 154 °F 60 min
4.5 gal Fly Sparge 182 °F 171 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.15 24.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.15 g | 24.6 qt) 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Based on Export Porters from Whitbread and Barclay Perkins originally brewed in 1855.

Dough-in targeting a mash of around 1.3 quarts of strike water to one pound of grains (4.3875 gal) and a temperature of 154 deg F. Hold the mash at 154 deg F for 60 min.

Sparge slowly with 171 deg F water collecting wort until pre-boil kettle volume is 7 gallons. Add the first wort hops during the sparging process.

Total boil time is 60 minutes, adding the remaining hops at times indicated.

Chill the wort to 68 deg F. Pitch yeast and Clarity Ferm.

Ferment at 68 deg F until complete. Use blow-off tube for first three days. Dry hop for 3 days before bottling or kegging. Carbonate to 2.4 volumes of CO2.

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  • Last Updated: 2020-10-20 00:14 UTC