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English Porter

163 calories 15.6 g 375 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 49.46 liters
Post Boil Size: 44.48 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 163 calories (Per 375ml)
Carbs: 15.6 g (Per 375ml)
Created: Monday July 26th 2021
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English Porter

by caribbeanbrewing

OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 23

1.047
1.010
4.9%
21.5
27.7
5.3
43.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Coopers - Pale Malt6 kg Pale Malt $ 1.90 / kg
$ 11.40 		38 2.8 70.6%
1.40 kg Barrett Burston - Dark Munich Malt1.4 kg Dark Munich Malt $ 5.00 / kg
$ 7.00 		35 10 16.5%
0.50 kg New Zealand - Dark Crystal Malt0.5 kg Dark Crystal Malt $ 5.00 / kg
$ 2.50 		35.4 96.45 5.9%
0.30 kg Weyermann - Carafa II0.3 kg Carafa II $ 5.00 / kg
$ 1.50 		31.5 415 3.5%
0.30 kg German - Carafa III0.3 kg Carafa III - (late boil kettle addition) 32 535 3.5%
8.50 kg / $ 22.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 First Wort at 100 °C 60 min 11.46 20%
50 g Fuggles50 g Fuggles Hops $ 0.09 / g
$ 4.59 		Pellet 4.5 Boil at 100 °C 15 min 6.91 40%
50 g East Kent Goldings50 g East Kent Goldings Hops $ 0.10 / g
$ 5.00 		Pellet 5 Boil at 100 °C 5 min 3.08 40%
125 g / $ 9.59
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
$ 6.00 / each
$ 12.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 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
35.1 L Single step mash Infusion 76 °C 68 °C 60 min
26 L Batch Sparge 85 °C 77 °C 30 min
Starting Mash Thickness: 3.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.33 L. Suggest reducing initial water volume to 45.4 L and adding 3.93 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 31.5
Mash volume with grains 37.1
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 27.3 L) 27.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.3 L) 49.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 43 L) 44.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.5 L) 43
Total: 58.9  
Equipment Profile Used: System Default
"English Porter" English Porter beer recipe by tubbsy. All Grain, ABV 4.91%, IBU 21.46, SRM 27.68, Fermentables: (Pale Malt, Dark Munich Malt, Dark Crystal Malt, Carafa II, Carafa III) Hops: (Northern Brewer, Fuggles, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-30 02:13 UTC