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Export Porter

261 calories 27 g .5 L
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rob Malt Miller
Hop Utilization: 97%
Calories: 261 calories (Per .5L)
Carbs: 27 g (Per .5L)
Created: Friday March 5th 2021
1.056
1.014
5.5%
50.5
43.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Finest Maris Otter4.5 kg Finest Maris Otter 38 3 75.5%
0.42 kg Crisp Malting - Brown Malt0.42 kg Brown Malt 32.7 65 7%
0.42 kg Crisp Malting - Crystal 60L0.42 kg Crystal 60L 33.1 60 7%
0.42 kg Crisp Malting - Chocolate Malt0.42 kg Chocolate Malt 32.66 450 7%
0.20 kg Crisp Malting - Black0.2 kg Black 34.5 600 3.4%
5.96 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Bramling Cross60 g Bramling Cross Hops Pellet 6.5 Boil 60 min 43.06 40%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Aroma 10 min 3.9 10%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.5 Aroma 5 min 3.58 16.7%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 6.5 Dry Hop 0 days 33.3%
150 g / £ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Horsham, West Sussex, England
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 69 °C 69 °C 60 min
13 L Batch Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 34.9
Mash volume with grains (equipment estimates 40 L) 38.8
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 23.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.4 L) 23
Total: 34.9  
Equipment Profile Used: System Default
"Export Porter" Brown Porter beer recipe by Rob Malt Miller. BIAB, ABV 5.49%, IBU 50.54, SRM 43.39, Fermentables: (Finest Maris Otter, Brown Malt, Crystal 60L, Chocolate Malt, Black) Hops: (Bramling Cross)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-06 18:30 UTC