Rob's Export Porter - Beer Recipe - Brewer's Friend

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Rob's Export Porter

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32.5 liters
Post Boil Size: 25.02 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 99%
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Friday May 7th 2021
1.060
1.014
6.0%
58.7
44.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Extra Pale Maris Otter4.5 kg Extra Pale Maris Otter 37.5 2 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 First Wort 60 min 50.66 40%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Boil 10 min 4.17 10%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.5 Boil 5 min 3.83 16.7%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 6.5 Dry Hop 3 days 33.3%
150 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Chalk Water Agt Mash 1 hr.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
8 g Lactic acid Water Agt Mash 1 hr.
1 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
25 L Strike 68 °C 67 °C 60 min
14 L Fly Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 23.8
Mash volume with grains 27.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 11.2 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 32.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 22
Total: 39.4  
Equipment Profile Used: System Default
"Rob's Export Porter" No Profile Selected beer recipe by lawst. All Grain, ABV 5.99%, IBU 58.66, SRM 44.36, Fermentables: (Extra Pale Maris Otter, Brown Malt, Crystal 60L, Chocolate Malt, Black) Hops: (Bramling Cross) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-05-08 20:14 UTC