English Porter - Beer Recipe - Brewer's Friend

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English Porter

163 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Wednesday May 1st 2024
1.049
1.015
4.4%
26.6
34.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 70.2%
0.40 kg Crisp Malting - Amber0.4 kg Amber 33.1 27.5 8.5%
0.30 kg Weyermann - Chocolate Wheat0.3 kg Chocolate Wheat 34.8 415 6.4%
0.20 kg Crisp Malting - Brown Malt0.2 kg Brown Malt 32.7 65 4.3%
0.20 kg Weyermann - Caramunich Type 30.2 kg Caramunich Type 3 34 57 4.3%
0.10 kg Thomas Fawcett - Black Malt0.1 kg Black Malt 32 545 2.1%
0.20 kg Dingemans - Special B0.2 kg Special B 33.1 125 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Fuggles18 g Fuggles Hops Pellet 6.8 Boil 60 min 15.39 34%
15 g Fuggles15 g Fuggles Hops Pellet 6.8 Boil 20 min 7.77 28.3%
20 g Fuggles20 g Fuggles Hops Pellet 6.8 Boil 5 min 3.41 37.7%
53 g / $ 0.00
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.5
Mash volume with grains 19.6
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 20 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 27.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Double decoction, big starter, good hops, and long conditioning (eg 4 months cold) all important to get this right. Also, keep mash Ph around 5.2.

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  • Last Updated: 2024-10-17 16:39 UTC