porter III - Beer Recipe - Brewer's Friend

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porter III

159 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 12.8 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mick
Calories: 159 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday May 13th 2014
12.8 °P
3.3 °P
5.1%
33.1
28.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 30%
1.50 kg American - Vienna1.5 kg Vienna 35 4 30%
0.50 kg Belgian - CaraMunich0.5 kg CaraMunich 33 50 10%
0.50 kg American - Special Roast0.5 kg Special Roast 33 50 10%
0.50 kg Crisp Malting - Brown Malt0.5 kg Brown Malt 32.7 65 10%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 5%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 20.99 25%
40 g Bramling Cross40 g Bramling Cross Hops Pellet 6.5 Boil 10 min 12.07 50%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil 0 min 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Montreal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 50 75 50 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 62 °C 60 min
15 L Infusion -- 78 °C 2 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 30.9  
Equipment Profile Used: System Default
"porter III" English Porter beer recipe by Mick. All Grain, ABV 5.11%, IBU 33.06, SRM 28.15, Fermentables: (Maris Otter Pale, Vienna, CaraMunich, Special Roast, Brown Malt, Chocolate, Flaked Barley) Hops: (Perle, Bramling Cross) Other: (Calcium Chloride (anhydrous))
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  • Last Updated: 2024-01-23 01:49 UTC