Autumn Porter - Beer Recipe - Brewer's Friend

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Autumn Porter

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Wednesday April 6th 2022
1.051
1.011
5.3%
21.0
22.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Coopers - Pale Malt3.5 kg Pale Malt 38 2.8 68.6%
0.25 kg United Kingdom - Extra Dark Crystal 120L0.25 kg Extra Dark Crystal 120L 33 120 4.9%
1 kg Gladfield - Wheat Malt1 kg Wheat Malt 38.8 2.13 19.6%
0.15 kg Gladfield - Sour Grapes Malt Acid0.15 kg Sour Grapes Malt Acid 12.4 2.03 2.9%
0.20 kg Gladfield - Chocolate Malt0.2 kg Chocolate Malt 24 488 3.9%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 40 min 15.28 60%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.76 40%
50 g / $ 0.00
 
Yeast
Mangrove Jack - Burton Union Yeast M79
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Australia Melbourne South East Water 2005
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
17.8 L Temperature 50 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.6
Mash volume with grains 22
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 16.3 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 33  
Equipment Profile Used: System Default
 
Notes

Protein Rest 20mins @55C
60mins @67C

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  • Last Updated: 2022-04-06 01:55 UTC