Back to school Porter - Beer Recipe - Brewer's Friend

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Back to school Porter

153 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday March 14th 2021
1.050
1.011
5.2%
8.4
71.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.10 kg Castle Malting - Château Chocolat0.1 kg Château Chocolat - (late mash tun addition) 38 1301.03 9.1%
0.20 kg Castle Malting - Château Cara Gold0.2 kg Château Cara Gold 34 118.59 18.2%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 4.37 9.1%
0.10 kg Castle Malting - Château Munich0.1 kg Château Munich 34 32.39 9.1%
0.30 kg Liquid Malt Extract - Amber0.3 kg Liquid Malt Extract - Amber 35 25.19 27.3%
0.30 kg Weyermann - Diastatic Barley0.3 kg Diastatic Barley 36 3.84 27.3%
1.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.70 g BSG - Willamette4.7 g Willamette Hops Leaf/Whole 3.2 Boil at 100 °C 30 min 5.32 58.8%
3.30 g Northern Brewer - Fuggle3.3 g Fuggle Hops Leaf/Whole 5.6 Boil at 100 °C 10 min 3.08 41.3%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Fining Boil 30 min.
20 g maltodextrin Other Boil 30 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 25.2 g       Temp: 26 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
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
1.75 L Protein rest Infusion 54.1 °C 50 °C 10 min
0.7 L Mash-in Infusion 50 °C 63 °C 30 min
0.6 L Saccharification rest Steeping 63 °C 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 11.2 L) 6.5
Mash volume with grains (equipment estimates 11.8 L) 7
Grain absorption losses -0.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 9.7 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 4
Top off amount 1
Volume into fermentor 5
Total: 6.5  
Equipment Profile Used: System Default
 
Notes

Mix all grains except chocolate malt in a mesh bag

Add 1.75L water at 54.1 C, keep 10min
Add 0.7L boiling water, keep at 30min, recirculate every 10min
Add 0.7L boiling water, keep 60min, recirculate every 20min

Drain in boiling vessel (2.45L)

Add chocolate malt, add 2L water at 76C, keep 20min, recirc
every 5min

Collect in boil vessel, dissolve 0.2kg LME, proceed to boiling

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  • Last Updated: 2021-05-07 03:44 UTC