Springwood Porter - Beer Recipe - Brewer's Friend

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Springwood Porter

343 calories 37.1 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 78% (brew house)
Source: CNA
Hop Utilization: 98%
Calories: 343 calories (Per 500ml)
Carbs: 37.1 g (Per 500ml)
Created: Friday August 26th 2022
1.073
1.020
6.9%
24.9
22.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g United Kingdom - Maris Otter Pale5500 g Maris Otter Pale 38 3.75 83.3%
500 g United Kingdom - Crystal 60L500 g Crystal 60L 34 60 7.6%
200 g Simpsons - Chocolate Malt200 g Chocolate Malt 31.7 444 3%
400 g Flaked Oats400 g Flaked Oats 33 2.2 6.1%
6,600 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 24.86 66.7%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.5 Boil 0 min 33.3%
75 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 10 min.
0.50 ml Brewers Clarex Fining Primary 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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 118       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 7 21 20 76 70.7
Mash additions:

0.5g Potassium Metabisulphite
1.1g Calcium Chloride
0.9g Epsom Salts
0.8g Gypsum

Mash PH - 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.5 L Mash In Strike 69 °C 69 °C 60 min
Mash Out Strike 69 °C 75 °C 10 min
11 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.8
Mash volume with grains 22.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 17.8 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

After primary fermentation has finished, rack off on to 5kg of plums that have been stoned, quartered and pasteurised. Leave on fruit for 10 days then prime and bottle.

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  • Last Updated: 2022-12-11 07:36 UTC