El Camino Porter 08/02/2022 - Beer Recipe - Brewer's Friend

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El Camino Porter 08/02/2022

279 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 575 liters (fermentor volume)
Pre Boil Size: 675 liters
Post Boil Size: 645 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Wednesday February 8th 2023
1.084
1.020
8.4%
36.3
51.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
100 kg Intermalta - Malta Pale Ale100 kg Malta Pale Ale 37 6.51 52.2%
7 kg Intermalta - Malta De Trigo (Wheat Malt)7 kg Malta De Trigo (Wheat Malt) 38.9 3.84 3.7%
6 kg Flaked Oats6 kg Flaked Oats 33 4.37 3.1%
12.50 kg Intermalta - Malta Cristal (Crystal Malt)12.5 kg Malta Cristal (Crystal Malt) 34 150.61 6.5%
5 kg German - Carafa I5 kg Carafa I 32 905.81 2.6%
7 kg Simpsons - Brown Malt7 kg Brown Malt 32 499.99 3.7%
7 kg Weyermann - Beech Smoked Barley7 kg Beech Smoked Barley 35 5.71 3.7%
4 kg Intermalta - Malta Viena (Vienna Malt)4 kg Malta Viena (Vienna Malt) 36 14.51 2.1%
25 kg Corn Sugar - Dextrose25 kg Corn Sugar - Dextrose 42 13.1%
11 kg Lactose (Milk Sugar)11 kg Lactose (Milk Sugar) 41 1.17 5.7%
4 kg Belgian Candi Sugar - Amber/Brown (60L)4 kg Belgian Candi Sugar - Amber/Brown (60L) 38 158.62 2.1%
3 kg Intermalta - Malta Carabe 603 kg Malta Carabe 60 36 70.55 1.6%
191.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Magnum500 g Magnum Hops Pellet 15.9 Boil 60 min 26.82 35.7%
600 g Fuggles600 g Fuggles Hops Pellet 4.5 Boil 30 min 7 42.9%
300 g Galaxy300 g Galaxy Hops Pellet 14.25 Whirlpool at 85 °C 15 min 2.45 21.4%
1,400 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Chalk Water Agt Mash 1 hr.
70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
40 g Epsom Salt Water Agt Mash 1 hr.
70 g Gypsum Water Agt Mash 1 hr.
70 g Salt Water Agt Mash 1 hr.
48 g Lactic acid Water Agt Mash 1 hr.
30 g Protafloc Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
500 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4071 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
550 L Infusion 65 °C 67 °C 60 min
Top Off 77 °C 78 °C 10 min
220 L Batch Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 587.7 L. Suggest reducing initial water volume to 45.4 L and adding 542.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 574.19 L 474.2
Strike water volume at mash thickness of 3.1 L/kg 474.2
Mash volume with grains 574.2
Grain absorption losses -151.5
Remaining sparge water volume (equipment estimates 239.7 L) 327
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 26.2
Pre boil volume (equipment estimates 587.7 L) 675
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -5.5
Post boil Volume (equipment estimates 576.5 L) 645
Hops absorption losses (whirlpool, hop stand) -1.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 643.5 L) 575
Total: 801.2  
Equipment Profile Used: System Default
"El Camino Porter 08/02/2022" Robust Porter beer recipe by Alvaro Hernández. All Grain, ABV 8.38%, IBU 36.27, SRM 51.21, Fermentables: (Malta Pale Ale, Malta De Trigo (Wheat Malt), Flaked Oats, Malta Cristal (Crystal Malt), Carafa I, Brown Malt, Beech Smoked Barley, Malta Viena (Vienna Malt), Corn Sugar - Dextrose, Lactose (Milk Sugar), Belgian Candi Sugar - Amber/Brown (60L), Malta Carabe 60) Hops: (Magnum, Fuggles, Galaxy) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid, Protafloc)
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  • Last Updated: 2023-02-13 13:05 UTC