Porter Strong and Gordon - Beer Recipe - Brewer's Friend

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Porter Strong and Gordon

168 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32.1 liters
Post Boil Size: 22.3 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Gordon Stong 2012 recipe
No Chill: 20 minute extended hop boil time
Calories: 168 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Wednesday January 20th 2021
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OG: 1.055 FG: 1.016 ABV: 5.2% IBU: 23

1.054
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4.6%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Pale Ale4.6 kg Pale Ale 39 2.3 76.4%
0.50 kg Simpsons - Crystal Dark0.5 kg Crystal Dark 33 120 8.3%
0.27 kg Simpsons - Brown Malt0.27 kg Brown Malt 32 187.93 4.5%
0.40 kg Munich Malt0.4 kg Munich Malt 36.8 7.87 6.6%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 4.2%
6.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g Fuggles48 g Fuggles Hops Pellet 4.1 Boil 60 min 22.56 70.6%
20 g Fuggles20 g Fuggles Hops Pellet 4.1 Whirlpool 0 min 1.64 29.4%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
6.58 g Star Anise Water Agt Boil 10 min.
5 g Yeast Nutrient Water Agt Boil 15 min.
0.50 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.4 L strike 50.5/128 to hit 45/113 Infusion 128 °C 45 °C 20 min
11 L add boiling to hit 67/153 Infusion 212 °C 67 °C 60 min
6 L plus herms to hit 168.8/76 Sparge 212 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.1
Mash volume with grains (equipment estimates 19.2 L) 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 17.1 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 32.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.3
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 2.8
Going into fermentor 25
Total: 39  
Equipment Profile Used: System Default
 
Notes

10g of Staranise is my addition to this recipe

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  • Last Updated: 2024-04-06 07:31 UTC