First Porter - Beer Recipe - Brewer's Friend

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First Porter

243 calories 28 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 23.95 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 243 calories (Per 330ml)
Carbs: 28 g (Per 330ml)
Created: Monday March 20th 2023
1.078
1.024
7.1%
55.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg German - Bohemian Pilsner4.8 kg Bohemian Pilsner 38 1.9 62.8%
750 g United Kingdom - Roasted Barley750 g Roasted Barley 29 550 9.8%
300 g Smoked Malt300 g Smoked Malt 37 5 3.9%
530 g Flaked Oats530 g Flaked Oats 33 2.2 6.9%
450 g Belgian - Chocolate450 g Chocolate 30 340 5.9%
350 g German - CaraMunich I350 g CaraMunich I 34 39 4.6%
250 g Brown Malt250 g Brown Malt 34 90.36 3.3%
210 g Brown Sugar210 g Brown Sugar 45 15 2.7%
7,640 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Simcoe26 g Simcoe Hops Pellet 12.7 Boil at 100 °C 60 min 33.95 27.1%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil at 100 °C 15 min 12.96 20.8%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 10 min 7.46 20.8%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 1 min 0.93 31.3%
96 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Protafloc Fining Mash 15 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
8 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 105.1 g       Temp: 20 °C       CO2 Level: 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
20 L Strike 72 °C 67 °C 60 min
7.5 L Fly Sparge 73 °C 73 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 27.1
Mash volume with grains 32
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 8.3 L) 8.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.2 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 35.7  
Equipment Profile Used: System Default
"First Porter" Robust Porter beer recipe by Brewer #368942. All Grain, ABV 7.11%, IBU 55.3, SRM 50, Fermentables: (Bohemian Pilsner, Roasted Barley, Smoked Malt, Flaked Oats, Chocolate, CaraMunich I, Brown Malt, Brown Sugar) Hops: (Simcoe, Centennial, Cascade) Other: (Protafloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Chalk)
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  • Last Updated: 2023-03-28 19:29 UTC