BROWN PORTER. - Beer Recipe - Brewer's Friend

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BROWN PORTER.

3751 calories 378 g 6 L
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.29 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 62% (brew house)
Source: MANUEL RODRIGUEZ
Calories: 3751 calories (Per 6L)
Carbs: 378 g (Per 6L)
Created: Wednesday September 27th 2023
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Brown Bag Porter

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OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 25

1.067
1.016
6.7%
20.8
59.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,000 g Castle Malting - Château Pale Ale1000 g Château Pale Ale 38 7.58 46.9%
400 g Simpsons - Maris Otter pale400 g Maris Otter pale 38 4.91 18.8%
150 g Weyermann - Carapils150 g Carapils 34.5 4.11 7%
145 g Castle Malting - Château Arome145 g Château Arome 34.4 104.71 6.8%
140 g Simpsons - Brown Malt140 g Brown Malt 32 499.99 6.6%
100 g German - CaraMunich II100 g CaraMunich II 34 121.26 4.7%
100 g Flaked Barley100 g Flaked Barley 32 4.37 4.7%
75 g Special B75 g Special B 34 305.39 3.5%
20 g Weyermann - Carafa Special Type 1 20 g Carafa Special Type 1 29.9 905.81 0.9%
2,130 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 13.94 36.4%
2.25 g Target2.25 g Target Hops Pellet 11.5 Boil 15 min 5.65 27.3%
3 g Willamette3 g Willamette Hops Pellet 4.5 Boil 5 min 1.19 36.4%
8.25 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
Fermentis - Safale - English Ale Yeast S-04
Amount:
6 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 49 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
6.39 L Strike 69 °C 67 °C 60 min
6.178 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 6.4
Mash volume with grains 7.8
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 8.4 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.7 L) 10.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 6 L) 7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 7 L) 6
Total: 13.3  
Equipment Profile Used: System Default
"BROWN PORTER." Brown Porter beer recipe by MANUEL RODRIGUEZ. All Grain, ABV 6.67%, IBU 20.78, SRM 59.01, Fermentables: (Château Pale Ale, Maris Otter pale, Carapils, Château Arome, Brown Malt, CaraMunich II, Flaked Barley, Special B, Carafa Special Type 1 ) Hops: (Target, Willamette) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Citric acid, Gypsum, Irish Moss, Vanilla Bean)
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  • Last Updated: 2024-02-15 14:59 UTC