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English Porter

227 calories 23.3 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Alex Davies
Calories: 227 calories (Per 500ml)
Carbs: 23.3 g (Per 500ml)
Created: Sunday February 11th 2024
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English Porter

OG: 1.055 FG: 1.016 ABV: 5.2% IBU: 23

1.049
1.012
4.8%
21.9
26.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Extra Pale Ale Malt2.5 kg Extra Pale Ale Malt 38 1.7 46.3%
0.50 kg Crisp Malting - Munich Malt0.5 kg Munich Malt 37 10 9.3%
0.50 kg Crisp Malting - Vienna Malt0.5 kg Vienna Malt 36.8 3.3 9.3%
0.20 kg Crisp Malting - Crystal Extra Dark - 120L0.2 kg Crystal Extra Dark - 120L 35 120 3.7%
0.15 kg Weyermann - Carafa III0.15 kg Carafa III 32 525 2.8%
0.05 kg Crisp Malting - Chocolate Malt0.05 kg Chocolate Malt £ 0.00 / kg
£ 0.00 		32.66 450 0.9%
1.30 kg GB - Invert Sugar #21.3 kg Invert Sugar #2 - (late boil kettle addition) 36 25 24.1%
0.20 kg United Kingdom - Wheat0.2 kg Wheat 37 2 3.7%
5.40 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g East Kent Goldings18 g East Kent Goldings Hops £ 0.00 / g
£ 0.00 		Pellet 6.8 First Wort 60 min 17.65 42.9%
24 g East Kent Goldings24 g East Kent Goldings Hops £ 0.00 / g
£ 0.00 		Pellet 6.8 Boil 5 min 4.26 57.1%
42 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
31 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Crossmyloof - BEòIR
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Home tap 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
19.89 L Infusion 71 °C 67 °C 60 min
11 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 5.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.1 L/kg 27.5
Mash volume with grains 31.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 5.7 L) 5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

+1.5g Calcium Chloride in kettle for 1:1 balanced ions

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  • Last Updated: 2024-02-12 09:16 UTC