English Porter V (2023) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

English Porter V (2023)

158 calories 17.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Saturday October 22nd 2022
Similar Recipes

English Porter

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

1.051
1.015
4.8%
23.8
24.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Thomas Fawcett - Maris Otter Pale Ale Malt3.1 kg Maris Otter Pale Ale Malt 38 2.65 58.6%
400 g Weyermann - Munich Type I400 g Munich Type I 38 6 7.6%
650 g Gladfield - Medium Crystal Malt650 g Medium Crystal Malt 35.4 56.35 12.3%
600 g Gladfield - Brown Malt600 g Brown Malt 34 90.36 11.3%
280 g Thomas Fawcett - Pale Chocolate Malt280 g Pale Chocolate Malt 32.2 230 5.3%
180 g Gladfield - Dark Crystal Malt180 g Dark Crystal Malt 35.4 96.45 3.4%
80 g Weyermann - Carafa Special Type II80 g Carafa Special Type II 29.9 425 1.5%
5,290 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 11 37.5%
1 g irish moss1 g irish moss Hops Pellet 0 Boil 15 min 2.5%
24 g East Kent Goldings24 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 12.82 60%
40 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO
1g Gypsum
1g Epsom salt
4.5g Calcium chloride
16.5L Mash
17L Sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L 1st Infusion -- 65 °C 70 min
2nd Infusion -- 71 °C 15 min
Mash out -- 77 °C 15 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 20.1
Mash volume with grains 23.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 17.8 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Brewed 22/4/23

Pre-boil 1.042/43 (1.043 target)

OG 1.050/51
FG1.015
ABV 4.9%

Crystal and chocolate malts added at the end of 1st mash step.

500ml starter from wort

Pitched 23/4/23

Bubblin before bedtime

25/4/23 Added 80g of carafa special II in 120ml water (steeped) to fermenter. Hoping to add a bit more colour and subtle roast.

26/4/23 Raised temp to 21°C, then 22°C the next day

30/4/23 Tasting great, very clear, dark drown with lots of complex chocolate roastiness with hints of caramel. Finishes dry

5/5/23 Bottled

7/5/23 Kegged, tasting better, roastiness is mellowing with other flavours coming through.

2nd Place (Porters cateory) - QABC



Award Winning Recipe
Last Updated and Sharing
 
143
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-09 23:58 UTC