Historical Porter - Beer Recipe - Brewer's Friend

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Historical Porter

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.73 gallons
Post Boil Size: 13.23 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Saturday September 4th 2021
1.063
1.019
5.8%
44.3
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Crisp Malting - Finest Maris Otter10.5 lb Finest Maris Otter 38 3 31.8%
10.50 lb Castle Malting - Amber10.5 lb Amber 35.9 17.42 31.8%
10.48 lb Crisp Malting - Brown Malt10.48 lb Brown Malt 32.7 65 31.8%
1 lb Weyermann - Beech Smoked Barley1 lb Beech Smoked Barley 35 2.7 3%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent - (late mash tun addition) 27 525 1.5%
32.98 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Leaf/Whole 6.5 Boil 60 min 32.88 66.7%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Leaf/Whole 6.5 Boil 25 min 11.43 33.3%
6 oz / $ 0.00
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Reverse osmosis water
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
12.37 gal Strike 165 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.73 gal (58.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.73 gal (10.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.01 gal (60.02 qt). Suggest reducing strike water volume to 9.36 gal (37.45 qt) and adding 3.01 gal (12.02 qt) sparge/top-off. 12.37 49.5  
Strike water volume at mash thickness of 1.5 qt/lb 12.37 49.5  
Mash volume with grains 15.01 60  
Grain absorption losses -4.12 -16.5  
Remaining sparge water volume 6.74 26.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 14.73 58.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 13 g | 52 qt) 13.23 52.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.23 g | 52.9 qt) 13 52  
Total: 19.1 76.4
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Intended to be a reconstruction of an 1800 London Porter, this beer was brewed with the intention of purposely infecting part of the batch with a Brett Strain. (The current plan is to take 1 Gallon from part of the batch. Infect it and then blend it into the rest of a 5 gallon set. Once the proper taste is acheived we'll try and slow/stop the Brett by freezing the beer.)
MASH NOTE - Black Patent was used only during the sparge for color boost.

PROBLEMS - Okay, so you can tell from the recipe above that the Malt Bill does not contain any high powered enzyme laden malts. This bit us in the butt and required us to use a whole 4 oz jar of Amalyze Extract to convert the mash (which ended up running 2.8 hours). Next time I'm thinking of substituting the Marris with Domestic 6-row for the extra oomph. And possibly moving away from the pre-roasted brown malts and roasting our own.

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  • Last Updated: 2021-09-04 18:45 UTC