London Porter

Method: BIAB
Style: Brown Porter
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 27.75 liters
Post Boil Size: 18.75 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 95%
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)

Created: Friday November 26th 2021

Amount	Fermentable	PPG	°L	Bill %
1,300 g	Muntons - Maris Otter1300 g Maris Otter	38	2.3	54.2%
500 g	Crisp Malting - Brown Malt500 g Brown Malt	32.7	65	20.8%
500 g	Castle Malting - Château Arome500 g Château Arome	34.4	39.8	20.8%
100 g	Weyermann - Carafa Special Type III100 g Carafa Special Type III	29.9	525	4.2%
2,400 g / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

1,300 g

Muntons - Maris Otter

2.3

54.2%

500 g

Crisp Malting - Brown Malt

32.7

20.8%

500 g

Castle Malting - Château Arome

34.4

39.8

20.8%

100 g

Weyermann - Carafa Special Type III

29.9

525

4.2%

2,400 g / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Herkules5 g Herkules Hops	Pellet	15	Boil	60 min	14.76	20%
15 g	Yakima Valley Hops - Idaho 715 g Idaho 7 Hops	Leaf/Whole	12.5	Whirlpool	0 min	6.25	60%
5 g	Herkules5 g Herkules Hops	Leaf/Whole	15	Boil	15 min	6.66	20%
25 g / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

5 g

Herkules

Pellet

Boil

60 min

14.76

20%

15 g

Yakima Valley Hops - Idaho 7

Leaf/Whole

12.5

Whirlpool

0 min

6.25

60%

5 g

Herkules

Leaf/Whole

Boil

15 min

6.66

20%

25 g / $ 0.00

Amount	Variety	IBU	Bill %
5 g	Herkules (Pellet) 5 g Herkules (Pellet) Hops	14.76	20%
15 g	Yakima Valley Hops - Idaho 7 (Leaf/Whole) 15 g Idaho 7 (Leaf/Whole) Hops	6.25	60%
5 g	Herkules (Leaf/Whole) 5 g Herkules (Leaf/Whole) Hops	6.66	20%
25 g / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
109	14	14	22	15	367
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

109

367

Mash Chemistry and Brewing Water Calculator

Amount	Description	Start Temp	Target Temp	Time
25 L	Beta Amylase	62 °C	62 °C	15 min
25 L	Saccharification	67 °C	67 °C	35 min
25 L	Mash Out	75 °C	75 °C	10 min

Amount

Description

Type

Start Temp

Target Temp

Time

25 L

Beta Amylase

62 °C

15 min

25 L

Saccharification

67 °C

35 min

25 L

Mash Out

75 °C

10 min

Water	Liters
Strike water volume (equipment estimates 27 L)	31.1
Mash volume with grains (equipment estimates 28.6 L)	32.6
Grain absorption losses	-2.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 23.7 L)	27.8
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil Volume (equipment estimates 15.1 L)	18.8
Hops absorption losses (whirlpool, hop stand)	-0.1
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 18.7 L)	15
Total:	31.1
Equipment Profile Used:	System Default

Water

Liters

Strike water volume (equipment estimates 27 L)

31.1

Mash volume with grains (equipment estimates 28.6 L)

32.6

Grain absorption losses

-2.4

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 23.7 L)

27.8

Boil off losses

-8.6

Hops absorption losses (first wort, boil, aroma)

-0.1

Post boil Volume (equipment estimates 15.1 L)

18.8

Hops absorption losses (whirlpool, hop stand)

-0.1

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 18.7 L)

Total:

31.1

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
11/28/2021 4:21 PM over 3 years ago	-7	Mash Complete	1.030	23 Liters	78 °C	11/28/2021 6:45 PM over 3 years ago	Sweet wort has a great dark colour and rich roasty aroma. Taste strong cocoa notes. Very happy so far. Gravity high and volume low - may add some distilled water to the boil. SG = 1.014 @ 75° adjusted to .034 online. Actual measurement after cooling =.030
11/28/2021 6:48 PM over 3 years ago	-7	Boil Complete	1.040	18 Liters		11/28/2021 6:48 PM over 3 years ago	Colour taste and aroma are great. Added approx 2l distilled water partway through boil
12/5/2021 1:03 AM over 3 years ago	+0	Racked				12/8/2021 9:55 PM over 3 years ago	Racking Transferred to serving keg, adding priming sugar and gelatine finings. Conditioning at approx 14° without blowoff. Sample Somewhat aggressive dark malt flavours, overly thin. Malt and overall flavour profile would benefit from toffee / biscuit. Some sour taste, probably from yeast in suspension. Hops flavours need a little additional freshness - lemon or citrus would also help bring out the orange/marmelade notes. Overall orange-cocoa flavour of the wort has dropped out significantly.
12/8/2021 10:30 PM over 3 years ago	+3	Sample				12/8/2021 10:30 PM over 3 years ago	Head: At present nicely carbonated, slightly low of perfect but good head formation and retention. Colour: Pretty dark for a porter. Definitely need to review SRM prediction for this one - could go a lot lighter and that would probably improve on taste imperfections too. Mouthfeel: noticeably thicker, contributing a lot to the overall balance, which is much improved. Didn't take SG, possibly its the priming sugar. Aroma: Very pleasant, fresh aroma. Can smell yeast. Hops like fresh grass and herbs, with a good amount of spice. Overall very inviting.! Taste: Taste much fuller and better balanced than before. Hop flavour of marmelade or bitter orange is predominant and quite possibly too strong - actually maybe that explains the sourness? There is a very noticeable sour-burnt aftertaste halfway through the beer, which is definitely too unpleasant for many palates. The sourness has a strong cherry taste which shines through after the initial marmelade/bitter orange. The flavour hops and roasted malts should both be reined in by a good 20 - 50%, and I think we might have a winner. Lets also see what happens with a longer conditioning - that's a promising note! I still think a bit of biscuit would help, as might a touch of caramel. Both should be pretty restrained, caramel may or may not work. Maybe a bit of ruby-type malt would work instead of both? And/or something from the Empire Ale/Monroe/Barba Rossa mix? A rounder cherry note could work really well, even together with the biscuit and caramel. If it doesn't blur too much together. Overall I find this a very promising direction for a modern porter, albeit needing taming! The cherry chocolate marmelade combo actually works, and there is a promising hint of biscuit, caramel, or peanutbutter- and honey sandwich, that needs to be pushed up a notch or 2 in volume for this beer to balance out. The existing flavour profile probably needs to be wound back a little, but a really intense porter might be possible by leaving it as is. Lets see what further conditioning does!
12/10/2021 11:32 AM over 3 years ago	+5	Fermentation Complete				12/10/2021 11:32 AM over 3 years ago	Moving to 11° fridge for 4 week conditioning

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

11/28/2021 4:21 PM
over 3 years ago

-7

Mash Complete

1.030

23 Liters

78 °C

11/28/2021 6:45 PM
over 3 years ago

Sweet wort has a great dark colour and rich roasty aroma. Taste strong cocoa notes.

Very happy so far.

Gravity high and volume low - may add some distilled water to the boil.

SG = 1.014 @ 75° adjusted to .034 online. Actual measurement after cooling =.030

11/28/2021 6:48 PM
over 3 years ago

-7

Boil Complete

1.040

18 Liters

11/28/2021 6:48 PM
over 3 years ago

Colour taste and aroma are great.

Added approx 2l distilled water partway through boil

12/5/2021 1:03 AM
over 3 years ago

Racked

12/8/2021 9:55 PM
over 3 years ago

*Racking*
Transferred to serving keg, adding priming sugar and gelatine finings.
Conditioning at approx 14° without blowoff.

*Sample*

Somewhat aggressive dark malt flavours, overly thin. Malt and overall flavour profile would benefit from toffee / biscuit.

Some sour taste, probably from yeast in suspension.

Hops flavours need a little additional freshness - lemon or citrus would also help bring out the orange/marmelade notes.

Overall orange-cocoa flavour of the wort has dropped out significantly.

12/8/2021 10:30 PM
over 3 years ago

Sample

12/8/2021 10:30 PM
over 3 years ago

Head: At present nicely carbonated, slightly low of perfect but good head formation and retention.

Colour: Pretty dark for a porter. Definitely need to review SRM prediction for this one - could go a lot lighter and that would probably improve on taste imperfections too.

Mouthfeel: noticeably thicker, contributing a lot to the overall balance, which is much improved. Didn't take SG, possibly its the priming sugar.

Aroma: Very pleasant, fresh aroma. Can smell yeast. Hops like fresh grass and herbs, with a good amount of spice. Overall very inviting.!

Taste: Taste much fuller and better balanced than before. Hop flavour of marmelade or bitter orange is predominant and quite possibly too strong - actually maybe that explains the sourness? There is a very noticeable sour-burnt aftertaste halfway through the beer, which is definitely too unpleasant for many palates. The sourness has a strong cherry taste which shines through after the initial marmelade/bitter orange. The flavour hops and roasted malts should both be reined in by a good 20 - 50%, and I think we might have a winner. Lets also see what happens with a longer conditioning - that's a promising note!

I still think a bit of biscuit would help, as might a touch of caramel. Both should be pretty restrained, caramel may or may not work. Maybe a bit of ruby-type malt would work instead of both? And/or something from the Empire Ale/Monroe/Barba Rossa mix? A rounder cherry note could work really well, even together with the biscuit and caramel. If it doesn't blur too much together.

Overall I find this a very promising direction for a modern porter, albeit needing taming! The cherry chocolate marmelade combo actually works, and there is a promising hint of biscuit, caramel, or peanutbutter- and honey sandwich, that needs to be pushed up a notch or 2 in volume for this beer to balance out. The existing flavour profile probably needs to be wound back a little, but a really intense porter might be possible by leaving it as is. Lets see what further conditioning does!

12/10/2021 11:32 AM
over 3 years ago

Fermentation Complete

12/10/2021 11:32 AM
over 3 years ago

Moving to 11° fridge for 4 week conditioning

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London Porter