Export Porter (25 11 22) - Beer Recipe - Brewer's Friend

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Export Porter (25 11 22)

192 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alan white
Calories: 192 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Sunday November 27th 2022
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OG: 1.070 FG: 1.018 ABV: 6.9% IBU: 50

1.062
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Finest Maris Otter4.5 kg Finest Maris Otter 38 3 75.5%
0.42 kg Crisp Malting - Crystal 60L0.42 kg Crystal 60L 33.1 60 7%
0.42 kg Crisp Malting - Chocolate Malt0.42 kg Chocolate Malt 32.66 450 7%
0.42 kg Crisp Malting - Brown Malt0.42 kg Brown Malt 32.7 65 7%
0.20 kg United Kingdom - Black Patent0.2 kg Black Patent 27 525 3.4%
5.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Bramling Cross60 g Bramling Cross Hops Pellet 6.5 Boil 60 min 44.79 40%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Boil 10 min 4.06 10%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.5 Boil 5 min 3.72 16.7%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 6.5 Dry Hop 4 days 33.3%
150 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Snapper spring water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L 12 litres at 75 Sparge 69 °C 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 69 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.9
Mash volume with grains 21.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 17.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

kegged and primed on 03 12 22 at 1010.

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  • Last Updated: 2022-12-06 18:41 UTC