London Porter (Meantime) - Beer Recipe - Brewer's Friend

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London Porter (Meantime)

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 75 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: CYBI Jamil Show 2-14-11
Hop Utilization: 98%
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Sunday October 17th 2021
1.062
1.016
6.1%
18.2
23.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bairds - Pale Ale3 kg Pale Ale 37.2 2.5 47.8%
1.50 kg Agrária - Munich Malt1.5 kg Munich Malt 36 9 23.9%
0.50 kg Thomas Fawcett - Brown0.5 kg Brown 32 71 8%
0.30 kg United Kingdom - Crystal 30L0.3 kg Crystal 30L 34 30 4.8%
0.13 kg United Kingdom - Chocolate0.13 kg Chocolate 34 425 2.1%
0.50 kg Smoked Malt0.5 kg Smoked Malt 37 3 8%
0.28 kg Torrified Wheat0.28 kg Torrified Wheat 36 2 4.5%
0.06 kg United Kingdom - Black Patent0.06 kg Black Patent 27 525 1%
6.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Artisan - Fuggle (US)24 g Fuggle (US) Hops Pellet 4.6 Boil 75 min 15 33.3%
24 g Artisan - Fuggle (US)24 g Fuggle (US) Hops Pellet 4.6 Boil 10 min 3.17 33.3%
24 g BSG - Fuggle24 g Fuggle Hops Pellet 4.7 Boil 0 min 33.3%
72 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3.10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Higher Chlorides than sulfates for rounder beer
3.5 Gr Gypsum
3.5 Gr Calcium Chloride
8 Gr Chalk
3 ml Lactic Acid
4.6 gallon mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Temperature -- 144 °F 40 min
4.6 gal Temperature 144 °F 162 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.6 18.4  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.97 g | 31.9 qt) 7.25 29  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.28 g | 21.1 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.23 36.9
Equipment Profile Used: System Default
"London Porter (Meantime)" English Porter beer recipe by CYBI Jamil Show 2-14-11. All Grain, ABV 6.14%, IBU 18.16, SRM 23.8, Fermentables: (Pale Ale, Munich Malt, Brown, Crystal 30L, Chocolate, Smoked Malt, Torrified Wheat, Black Patent) Hops: (Fuggle (US), Fuggle) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2021-11-14 10:29 UTC