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Porter

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday January 8th 2022
1.053
1.013
5.3%
30.5
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg US - Pale 2-Row3.5 kg Pale 2-Row 37 1.8 72.5%
500 g United Kingdom - Dextrine Malt500 g Dextrine Malt 33 1.8 10.4%
500 g United Kingdom - Dark Crystal 80L500 g Dark Crystal 80L 33 80 10.4%
80 g United Kingdom - Brown80 g Brown 32 65 1.7%
250 g United Kingdom - Chocolate250 g Chocolate 34 425 5.2%
4,830 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Target15 g Target Hops Pellet 11.5 First Wort 0 min 26.73 33.3%
30 g Goldings30 g Goldings Hops Pellet 4.5 Boil 5 min 3.79 66.7%
45 g / £ 0.00
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Tranent 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
19.32 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.3
Mash volume with grains 22.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 11.3 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 28.7  
Equipment Profile Used: System Default
"Porter" English Porter beer recipe by Brewer #54198. All Grain, ABV 5.32%, IBU 30.52, SRM 27.42, Fermentables: (Pale 2-Row, Dextrine Malt, Dark Crystal 80L, Brown, Chocolate) Hops: (Target, Goldings)
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  • Last Updated: 2022-01-08 14:36 UTC