Holiday Porter - metric system - Beer Recipe - Brewer's Friend

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Holiday Porter - metric system

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 27.62 liters
Post Boil Size: 23.63 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Meadhawg
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday November 2nd 2021
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porter

by sdrum3@gmail.com

OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 27

1.057
1.012
5.9%
29.1
27.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.54 kg US - Pale 2-Row4.54 kg Pale 2-Row 37 1.8 80.2%
0.22 kg American - Chocolate0.22 kg Chocolate 29 350 3.9%
0.22 kg American - Caramel / Crystal 80L0.22 kg Caramel / Crystal 80L 33 80 3.9%
0.22 kg Belgian - Biscuit0.22 kg Biscuit 35 23 3.9%
0.22 kg Flaked Oats0.22 kg Flaked Oats 33 2.2 3.9%
0.12 kg Flaked Barley0.12 kg Flaked Barley 32 2.2 2.1%
0.12 kg United Kingdom - Black Patent0.12 kg Black Patent 27 525 2.1%
5.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
49.60 g Willamette49.6 g Willamette Hops Pellet 4.5 Boil 60 min 27.49 77.8%
14.15 g Willamette14.15 g Willamette Hops Pellet 4.5 Boil 5 min 1.56 22.2%
63.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Allspice Spice Boil 3 min.
2 tsp Cinnamon Spice Boil 3 min.
1 tsp Ginger Spice Boil 3 min.
1 each Whirlfloc tab Fining Boil 3 min.
1 each Vanilla Bean Flavor Secondary 0 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
21.1 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 139.2 g       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled Spring Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Mash in at 160 Infusion -- 64 °C 60 min
13.2 L Batch Sparge Sparge -- 77 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.7
Mash volume with grains 24.4
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 12.7 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 27.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 23.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.6 L) 20.8
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

OG 1.066
2nd 1.018 - abv 6.3%
FG 1.012
ABV 7.1%

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  • Public: Yup, Shared
  • Last Updated: 2021-11-02 10:50 UTC