Baby June porter - Beer Recipe - Brewer's Friend

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Baby June porter

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Sunday June 6th 2021
1.057
1.014
5.7%
28.7
32.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 61.5%
1 kg Joe White - Light Crystal Malt1 kg Light Crystal Malt 34.5 45.53 15.4%
0.65 kg German - Chocolate Rye0.65 kg Chocolate Rye 31 240 10%
0.65 kg Crisp Malting - Brown Malt0.65 kg Brown Malt 32.7 65 10%
0.20 kg Briess - Cherry Wood Smoked Malt0.2 kg Cherry Wood Smoked Malt 37 5 3.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g East Kent Goldings70 g East Kent Goldings Hops Pellet 5 Boil 30 min 28.67 100%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 ml Brewed black coffee Other Other 0 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
25 L Strike 69 °C 67 °C 60 min
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 13.7 L) 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

25l Mash at 67•c 60 min, sparge upto 28l pre boil.
60min boil, 30min hop additions.
Chill wort to 17•c and Add cold brewed coffee then transfer to fermenter and pitch yeast at 17•c and take it up a degree each day till reaching 21•c to limit diacetyl production.
Let fermentation finish and sit for a day or so then keg or bottle.

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  • Last Updated: 2021-06-07 02:27 UTC