BROWN PORTER. - Beer Recipe - Brewer's Friend

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BROWN PORTER.

2823 calories 259.5 g 6 L
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.35 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MANUEL RODRIGUEZ
Calories: 2823 calories (Per 6L)
Carbs: 259.5 g (Per 6L)
Created: Wednesday September 27th 2023
1.051
1.010
5.4%
22.2
44.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
600 g Castle Malting - Château Pale Ale600 g Château Pale Ale 38 7.58 36.5%
400 g Simpsons - Maris Otter pale400 g Maris Otter pale 38 4.91 24.3%
245 g Castle Malting - Château Arome245 g Château Arome 34.4 104.71 14.9%
150 g Castle Malting - Château Cafe Light150 g Château Cafe Light 34 238.67 9.1%
50 g Weyermann - Carafa Special Type 1 50 g Carafa Special Type 1 29.9 905.81 3%
200 g Castle Malting - Château Wheat Blanc200 g Château Wheat Blanc 38 3.31 12.2%
1,645 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Target3 g Target Hops Pellet 11.5 Boil 45 min 13.06 27.3%
5 g Northern Brewer5 g Northern Brewer Hops Pellet 7.8 Boil 15 min 7.98 45.5%
3 g Willamette3 g Willamette Hops Pellet 4.5 Boil 5 min 1.11 27.3%
11 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.13 g Chalk Water Agt Mash 1 hr.
0.96 ml Citric acid Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
1.50 g Irish Moss Other Boil 15 min.
2.25 g Irish Moss Water Agt Boil 15 min.
1.94 ml Citric acid Water Agt Sparge 1 hr.
10 g Vanilla Bean Flavor Secondary 4 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
6 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 44 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 27.4 g       Temp: 20 °C       CO2 Level: 1.9 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
4.935 L Strike 69 °C 67 °C 60 min
8.402 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 4.9
Mash volume with grains 6
Grain absorption losses -1.6
Remaining sparge water volume (equipment estimates 10.4 L) 9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 13.9  
Equipment Profile Used: System Default
"BROWN PORTER." Brown Porter beer recipe by MANUEL RODRIGUEZ. All Grain, ABV 5.37%, IBU 22.15, SRM 44.18, Fermentables: (Château Pale Ale, Maris Otter pale, Château Arome, Château Cafe Light, Carafa Special Type 1 , Château Wheat Blanc) Hops: (Target, Northern Brewer, Willamette) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Citric acid, Gypsum, Irish Moss, Vanilla Bean)
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  • Last Updated: 2025-03-05 17:58 UTC