Titanic Plum Porter - Beer Recipe - Brewer's Friend

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Titanic Plum Porter

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alan White
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Thursday January 27th 2022
1.052
1.012
5.2%
34.3
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg United Kingdom - Maris Otter Pale3.9 kg Maris Otter Pale 38 3.75 75%
0.50 kg Munich - 60L0.5 kg Munich - 60L 33 60 9.6%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 27 4.8%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 3.8%
0.20 kg United Kingdom - Oat Malt0.2 kg Oat Malt 28 2 3.8%
0.15 kg United Kingdom - Crystal 140L0.15 kg Crystal 140L 33 140 2.9%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Admiral14 g Admiral Hops Leaf/Whole 14.5 Boil 60 min 21.72 12.3%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Boil 10 min 12.61 43.9%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Boil 0 min 43.9%
114 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Protafloc Fining Mash 10 min.
2,000 g Plums Water Agt Mash 0 min.
2 g Plum essence Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 181.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Snapper spring water used
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.6 L Infusion 65 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 1 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19.8 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

2kg of plums were stewed and added at flame out along with 75 drops of plum essence.
Kegged and primed on 07 02 22.

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  • Last Updated: 2022-02-16 07:18 UTC