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English Porter

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 34 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday October 2nd 2022
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English Porter

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

1.057
1.014
5.7%
26.6
29.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 lb United Kingdom - Maris Otter Pale33 lb Maris Otter Pale 38 3.75 50.4%
4 lb American - Caramel / Crystal 40L4 lb Caramel / Crystal 40L 34 40 6.1%
3 lb United Kingdom - Pale Chocolate3 lb Pale Chocolate 33 207 4.6%
3 lb German - De-Husked Caraf III3 lb De-Husked Caraf III 32 470 4.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 3.1%
3 lb Rice Hulls3 lb Rice Hulls 0 0 4.6%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 0.8%
17 lb American - Pilsner17 lb Pilsner 37 1.8 26%
65.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz East Kent Goldings5 oz East Kent Goldings Hops Pellet 5 Boil 45 min 13.94 50%
5 oz East Kent Goldings5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 11.67 50%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Whirfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 558 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.63 gal (130.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.63 gal (82.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 33.9 gal (135.59 qt). Suggest reducing strike water volume to 6.76 gal (27.04 qt) and adding 21.9 gal (87.59 qt) sparge/top-off. 28.66 114.6  
Strike water volume at mash thickness of 1.75 qt/lb 28.66 114.6  
Mash volume with grains 33.9 135.6  
Grain absorption losses -8.19 -32.8  
Remaining sparge water volume (equipment estimates 12.41 g | 49.6 qt) 13.78 55.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.63 g | 130.5 qt) 34 136  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume (equipment estimates 30 g | 120 qt) 31 124  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 31 g | 124 qt) 30 120  
Total: 42.44 169.8
Equipment Profile Used: System Default
 
Notes

Substituted 3 lbs Viking chrystal 50L and 1/2 lb Biscuit for 3 lbs
Brown due to supply

Also substituted 17 lbs of Pils for the Marris Otter I was short

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  • Last Updated: 2024-02-12 21:33 UTC