Crisp London Porter - Beer Recipe - Brewer's Friend

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Crisp London Porter

298 calories 29.8 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.79 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Crisp Maltings
Calories: 298 calories (Per 500ml)
Carbs: 29.8 g (Per 500ml)
Created: Wednesday June 29th 2022
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English Porter

OG: 1.055 FG: 1.016 ABV: 5.2% IBU: 23

1.064
1.015
6.4%
24.0
53.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.47 kg Crisp Malting - Best Ale5.47 kg Best Ale 37.5 6.51 84.2%
220 g Crisp Malting - Crystal Extra Dark - 120L220 g Crystal Extra Dark - 120L 35 318.73 3.4%
280 g Crisp Malting - Brown Malt280 g Brown Malt 32.7 171.96 4.3%
280 g Crisp Malting - Chocolate Malt280 g Chocolate Malt 32.66 1199.36 4.3%
250 g Crisp Malting - Rye Malt250 g Rye Malt 39.8 30 3.8%
6,500 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Northdown14 g Northdown Hops Pellet 7.5 Boil 60 min 11.14 14.1%
15 g Pilgrim15 g Pilgrim Hops Pellet 10.5 Boil 30 min 12.84 15.2%
30 g Target30 g Target Hops Pellet 10.5 Boil 0 min 30.3%
40 g First Gold40 g First Gold Hops Pellet 7.5 Boil 0 min 40.4%
99 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Salt Water Agt Mash 1 hr.
4.66 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
5.17 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
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:
1.0 (M cells / ml / ° P) 360 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Murphy - Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 16 300 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 63 °C 63 °C 50 min
Temperature 63 °C 72 °C 20 min
Temperature 72 °C 77 °C 10 min
10 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.6
Mash volume with grains 21.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 28.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 23
Total: 36.2  
Equipment Profile Used: System Default
"Crisp London Porter" English Porter beer recipe by Crisp Maltings. All Grain, ABV 6.39%, IBU 23.99, SRM 53.61, Fermentables: (Best Ale, Crystal Extra Dark - 120L, Brown Malt, Chocolate Malt, Rye Malt) Hops: (Northdown, Pilgrim, Target, First Gold) Other: (Calcium Chloride (dihydrate), Epsom Salt, Salt, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2022-12-24 09:18 UTC