coffee porterporte

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 64.25 liters
Post Boil Size: 57.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 95%
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)

Created: Friday November 1st 2024

Original Gravity:

1.068

Final Gravity:

1.014

ABV (standard):

7.1%

IBU (tinseth):

42.0

SRM (morey):

20.7

Mash pH

5.5

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 kg	Weyermann - Pale Ale9.5 kg Pale Ale	39	2.3	60.4%
4 kg	The Swaen - Swaen Vienna4 kg Swaen Vienna	36.8	4.5	25.4%
1 kg	Crisp Malting - Wheat Malt1 kg Wheat Malt	37.26	2	6.4%
250 g	United Kingdom - Crystal 90L250 g Crystal 90L	33	90	1.6%
170 g	United Kingdom - Extra Dark Crystal 160L170 g Extra Dark Crystal 160L	33	160	1.1%
250 g	United Kingdom - Chocolate250 g Chocolate	34	425	1.6%
250 g	German - Carafa II250 g Carafa II	32	425	1.6%
300 g	German - Acidulated Malt300 g Acidulated Malt	27	3.4	1.9%
15,720 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Magnum50 g Magnum Hops	Pellet	16.5	Boil	60 min	32.69	20%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	4.9	Boil	10 min	3.52	20%
50 g	Fuggles50 g Fuggles Hops	Pellet	4.3	Boil	10 min	3.09	20%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	4.9	Whirlpool at 80 °C	25 min	1.43	20%
50 g	Fuggles50 g Fuggles Hops	Pellet	4.5	Whirlpool at 80 °C	25 min	1.31	20%
250 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Magnum (Pellet) 50 g Magnum (Pellet) Hops	32.69	20%
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops	4.95	40%
50 g	Fuggles (Pellet) 50 g Fuggles (Pellet) Hops	3.09	20%
50 g	Fuggles (Pellet) 50 g Fuggles (Pellet) Hops	1.31	20%
250 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Coffee Beans	Water Agt	Secondary	2 days
6 g	Chalk	Water Agt	Mash	1 hr.
2 g	Chalk	Water Agt	Sparge	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Sparge	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Sparge	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	4 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 319 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
64.3	3.6	12.8	58.5	56.4	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
50.66 L	Strike	69 °C	67 °C	60 min
30.88 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.95 L. Suggest reducing initial water volume to 45.4 L and adding 16.55 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 57.54 L. Suggest reducing strike water volume to 35.02 L and adding 12.14 L sparge/top-off.	47.2
Strike water volume at mash thickness of 3 L/kg	47.2
Mash volume with grains	57.5
Grain absorption losses	-15.7
Remaining sparge water volume (equipment estimates 31.4 L)	33.7
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 62 L)	64.3
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.8
Post boil Volume (equipment estimates 55.5 L)	57.5
Hops absorption losses (whirlpool, hop stand)	-0.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 57 L)	55
Total:	80.9
Equipment Profile Used:	System Default

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Last Updated: 2024-11-08 04:26 UTC

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coffee porterporte