Export India Porter - Original - Beer Recipe - Brewer's Friend

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Export India Porter - Original

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Kernel Brewery Bermondsey, London, England Ferguson, Euan. Craft Brew (p. 2). Frances Lincoln. Kindle Edition.
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Saturday January 15th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.96 kg United Kingdom - Maris Otter Pale3.96 kg Maris Otter Pale 38 3.75 75.4%
0.37 kg Brown Malt0.37 kg Brown Malt 34 90.36 7%
0.37 kg Bairds - Chocolate Malt0.37 kg Chocolate Malt 31 500 7%
0.37 kg United Kingdom - Dark Crystal 80L0.37 kg Dark Crystal 80L 33 80 7%
0.18 kg Simpsons - Black Malt0.18 kg Black Malt 34 700 3.4%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g any hop10 g any hop Hops Pellet 12 First Wort 0 min 20.34 10.6%
10 g any hop10 g any hop Hops Pellet 12 Boil 15 min 4.94 10.6%
14 g any hop14 g any hop Hops Pellet 12 Boil 10 min 5.63 14.9%
20 g any hop20 g any hop Hops Pellet 12 Boil 5 min 6 21.3%
40 g any hop40 g any hop Hops Pellet 12 Dry Hop Day 3 42.6%
94 g / $ 0.00
 
Yeast
Omega Yeast Labs - West Coast Ale IV OYL-050
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
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
13.12 L Strike 73 °C 69 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.1
Mash volume with grains 16.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 20
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

This Export India Porter is free with the hops, just as they would have been in the nineteenth century. And the varieties aren’t specified. That’s not secrecy, it’s because there are no fixed recipes. “We like to experiment with different hop varieties,” says founder Evin O’Riordain. “They can create very different flavours when combined with darker malts, which is fascinating. Bramling Cross is our favourite for a more traditional British character. Columbus works very well for a brasher, New World character.” Use the recipe here as an inspiration, aim for about 48 IBU. The Kernel uses hard London water, with extra calcium chloride.

Ferguson, Euan. Craft Brew (p. 2). Frances Lincoln. Kindle Edition.


Dry hop for 3 days before begging


FERMENT 20C/68F, then condition for 10-14 days at 15-20C/59-68F for the beer to carbonate properly

Ferguson, Euan. Craft Brew (p. 2). Frances Lincoln. Kindle Edition.

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  • Last Updated: 2022-01-15 12:53 UTC