English Porter 2.0 - Beer Recipe - Brewer's Friend

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English Porter 2.0

148 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.44 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ivan Barenboim
Calories: 148 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Tuesday October 15th 2024
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English Porter

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

1.048
1.014
4.5%
23.1
28.1
5.5
10.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pale Ale3.5 kg Pale Ale 2.35 € / kg
8.23 € 		39 2.3 72.9%
0.30 kg Simpsons - Munich Malt0.3 kg Munich Malt 2.05 € / kg
0.62 € 		36.8 8 6.3%
0.50 kg Simpsons - Crystal Medium0.5 kg Crystal Medium 33 65.01 10.4%
0.10 kg Simpsons - DRC0.1 kg DRC 3.14 € / kg
0.31 € 		34.7 115 2.1%
0.40 kg Weyermann - Carafa I0.4 kg Carafa I - (late mash tun addition) 3.50 € / kg
1.40 € 		32 340 8.3%
4.80 kg / 10.55 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Yakima Valley Hops - Idaho 714 g Idaho 7 Hops Pellet 12.5 Boil 75 min 23.13 100%
14 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.81 ml Phosphoric acid Water Agt Mash 1 hr.
5.25 ml Phosphoric acid Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
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
15 L Infusion 65 °C 65 °C 50 min
Vorlauf 65 °C 71 °C 10 min
15.8 L Fly Sparge 71 °C 80 °C --
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 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 20.5 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 25.4
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 22
Total: 31.1  
Equipment Profile Used: System Default
"English Porter 2.0" English Porter beer recipe by Ivan Barenboim. All Grain, ABV 4.45%, IBU 23.13, SRM 28.11, Fermentables: ( Pale Ale, Munich Malt, Crystal Medium, DRC, Carafa I) Hops: (Idaho 7) Other: (Calcium Chloride (dihydrate), Phosphoric acid, Gypsum)
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  • Last Updated: 2024-10-28 08:23 UTC