#279 Portland Porter - Beer Recipe - Brewer's Friend

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#279 Portland Porter

163 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 2200 liters (fermentor volume)
Pre Boil Size: 2400 liters
Post Boil Size: 2300 liters
Pre Boil Gravity: 12.4 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fredrik Schmidt
Calories: 163 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Monday October 7th 2024
12.9 °P
4.9 °P
4.4%
20.9
29.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
325 kg Crisp Malting - Finest Maris Otter325 kg Finest Maris Otter 36.8 2.4 61.9%
12.50 kg Crisp Malting - Brown Malt12.5 kg Brown Malt 32.7 65 2.4%
12.50 kg Crisp Malting - Dark Crystal (400 EBC)12.5 kg Dark Crystal (400 EBC) 32 158 2.4%
100 kg Flaked Barley100 kg Flaked Barley 32 2.2 19%
25 kg Simpsons - Chocolate Malt25 kg Chocolate Malt 31.7 444 4.8%
25 kg Warminster Maltings - Low Colour Chocolate25 kg Low Colour Chocolate 32.6 177 4.8%
25 kg Crisp Malting - Crystal Light - 45L25 kg Crystal Light - 45L 33.1 45 4.8%
525 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
700 g Columbus700 g Columbus Hops Pellet 13.9 Boil 90 min 11.99 12.3%
2,500 g Bramling Cross2500 g Bramling Cross Hops Pellet 5.5 Boil 10 min 5.74 43.9%
2,500 g Bramling Cross2500 g Bramling Cross Hops Pellet 5.5 Whirlpool 15 min 3.13 43.9%
5,700 g / $ 0.00
 
Yeast
WHC Lab - Saturated
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 9969 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Bad Seed De Ionized 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
70 °C 70 °C --
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2237.05 L. Suggest reducing initial water volume to 45.4 L and adding 2191.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1711.5 L 1365
Strike water volume at mash thickness of 2.6 L/kg 1365
Mash volume with grains 1711.5
Grain absorption losses -525
Remaining sparge water volume (equipment estimates 1398 L) 1560.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2237.1 L) 2400
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -16
Post boil Volume (equipment estimates 2212.5 L) 2300
Hops absorption losses (whirlpool, hop stand) -12.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 2287.5 L) 2200
Total: 2925.9  
Equipment Profile Used: System Default
"#279 Portland Porter" Brown Porter beer recipe by Fredrik Schmidt. All Grain, ABV 4.37%, IBU 20.85, SRM 29.5, Fermentables: (Finest Maris Otter, Brown Malt, Dark Crystal (400 EBC), Flaked Barley, Chocolate Malt, Low Colour Chocolate, Crystal Light - 45L) Hops: (Columbus, Bramling Cross)
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  • Last Updated: 2024-11-15 08:19 UTC