Zombie Cake Porter - Beer Recipe - Brewer's Friend

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Zombie Cake Porter

226 calories 24.5 g 0.440 L
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.16 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 226 calories (Per 0.440L)
Carbs: 24.5 g (Per 0.440L)
Created: Saturday July 1st 2023
1.055
1.015
5.2%
25.1
62.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.12 kg Crisp Malting - Best Ale3.12 kg Best Ale 37.5 6.51 63.4%
840 g Simpsons - Premium English Caramalt840 g Premium English Caramalt 32.6 60 17.1%
360 g Simpsons - Crystal Medium360 g Crystal Medium 33 172 7.3%
480 g Simpsons - Brown Malt480 g Brown Malt 32 499.99 9.8%
120 g Weyermann - Carafa III120 g Carafa III 32 1399.5 2.4%
4,920 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Northern Brewer12 g Northern Brewer Hops Pellet 10.5 Boil 60 min 16.32 37.5%
10 g Mosaic10 g Mosaic Hops Pellet 12.3 Boil 10 min 5.78 31.3%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 6.3 Boil 10 min 2.96 31.3%
32 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
360 g Lactose Flavor Boil 1 hr.
65 g Vanilla extract Spice Primary 0 min.
240 g Honey Flavor Whirlpool 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.42 bar       Temp: 5 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.68 L Mash In Strike 69 °C 65 °C 60 min
Mash Out 75 °C 75 °C 10 min
10 L Add sparge water until a pre boil volume has been reached Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.7
Mash volume with grains 22.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 12 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 30  
Equipment Profile Used: System Default
"Zombie Cake Porter" Brown Porter beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 5.21%, IBU 25.05, SRM 62.24, Fermentables: (Best Ale, Premium English Caramalt, Crystal Medium, Brown Malt, Carafa III) Hops: (Northern Brewer, Mosaic, East Kent Goldings) Other: (Lactose, Vanilla extract, Honey)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-01 07:57 UTC