Oldporter - Beer Recipe - Brewer's Friend

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Oldporter

8344 calories 913.5 g 20 L
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.84 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 8.8 °P (recipe based estimate)
Post Boil Gravity: 11.1 °P (recipe based estimate)
Efficiency: 73% (brew house)
Source: ZBeer
Hop Utilization: 97%
Calories: 8344 calories (Per 20L)
Carbs: 913.5 g (Per 20L)
Created: Saturday November 4th 2023
11.1 °P
3.2 °P
4.3%
27.2
46.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.30 kg Thomas Fawcett - Maris Otter Pale Ale Malt3.3 kg Maris Otter Pale Ale Malt 38 5.57 78.6%
0.25 kg Castle Malting - Château Cafe Light0.25 kg Château Cafe Light 34 238.67 6%
0.25 kg Viking - Dark Chocolate Malt0.25 kg Dark Chocolate Malt 30.8 865.79 6%
0.40 kg Thomas Fawcett - Brown0.4 kg Brown 32 187.97 9.5%
4.20 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Barth-Haas - Enigma8 g Enigma Hops Pellet 17 Boil 60 min 18.23 24.2%
25 g Charles Faram - Willamette25 g Willamette Hops Pellet 5.4 Boil 15 min 8.98 75.8%
33 g / zł 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
200 Milliliters
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 117 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 104 g       Temp: 20 °C       CO2 Level: 2.1 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
12.99 L Strike 72 °C 65 °C 60 min
18 L Sparge 78 °C 76 °C 20 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.1
Mash volume with grains 15.9
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.8 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
"Oldporter" Brown Porter beer recipe by ZBeer. All Grain, ABV 4.25%, IBU 27.22, SRM 46.49, Fermentables: (Maris Otter Pale Ale Malt, Château Cafe Light, Dark Chocolate Malt, Brown) Hops: (Enigma, Willamette) Other: (Gypsum, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-11-19 10:34 UTC