Maxwell Porter 2021 - Beer Recipe - Brewer's Friend

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Maxwell Porter 2021

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 98%
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday February 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 lb United Kingdom - Maris Otter Pale7.4 lb Maris Otter Pale 38 3.75 67.9%
24 oz United Kingdom - Golden Naked Oats24 oz Golden Naked Oats 33 10 13.8%
16 oz United Kingdom - Brown16 oz Brown 32 65 9.2%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 5.7%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 3.4%
174.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.1 Boil 75 min 21.89 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 3.8 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 30 min.
1 each Whirlfloc Fining Boil 7 min.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
- BruNWater estimated 5.49 mash PH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Single infusion recirculating mash Infusion -- 152 °F 60 min
3.36 gal Fly sparge Fly Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.68 14.7  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.36 -5.5  
Remaining sparge water volume (equipment estimates 5.74 g | 23 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.21 32.9
Equipment Profile Used: System Default
 
Notes
  • Brewed on 2/20/21
  • Mash water = 4.6 gallons (17.4 liters)
  • Sparge water = 3.36 gallons (12.8 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 26 liters.
  • Expecting mash efficiency of 84% (at expanded wort volume) which implies a pre boil gravity of 1.049
  • Mash temp settled right at ~152F
  • Hit 11.2 plato pre boil gravity which converts to 1.045 vs. 1.049 target so 77% mash efficiency vs. 84% expected.
  • Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.054 OG, Actual original gravity reading was 13.0 plato which converts to 1.053 vs 1.054 expected. Extended boil to 90 minutes to try and make up some gravity points.
  • After boil had ~22.25 liters or ~5.94 gallons in the kettle and ~5.5 gallons made it into the fermenter.
  • Pitched yeast starter and set fermentation chamber at 64F,
  • Packaged on 3/3/21, batch #51, FG was 1.013 (at 70F) which converts to 1.014 so 73% attenuation vs 75% avg. and 75% expected
  • Fill keg to 52.05 pounds = (1.014FG x 8.345 x 5 gallons) + 9.74 (empty keg weight). I had to tilt fermenter at 51.5 but was able to get to 52.05.
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  • Last Updated: 2021-03-07 16:01 UTC