London Porter (touch of smoke) - Beer Recipe - Brewer's Friend

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London Porter (touch of smoke)

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday December 5th 2024
1.053
1.015
5.0%
29.8
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - Finest Maris Otter6 kg Finest Maris Otter 36.8 2.4 66.1%
1 kg Crisp Malting - Brown Malt1 kg Brown Malt 32.7 65 11%
0.50 kg Crisp Malting - Chocolate Malt0.5 kg Chocolate Malt 32.66 450 5.5%
0.28 kg Ireks - Wheat Malt Black0.28 kg Wheat Malt Black 29.9 700 3.1%
0.50 kg Castle Malting - Château Smoked (Malta Ahumada)0.5 kg Château Smoked (Malta Ahumada) 35.4 2.06 5.5%
0.80 kg Thomas Fawcett - Crystal Malt0.8 kg Crystal Malt 33 61 8.8%
9.08 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Willamette80 g Willamette Hops Pellet 4.5 Boil 60 min 25.18 66.7%
40 g Willamette40 g Willamette Hops Pellet 4.5 Boil 10 min 4.57 33.3%
120 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Coopers Ale
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 174 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
36.32 L Strike 69 °C 64 °C 60 min
18 L Fly Sparge -- -- --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 36.3
Mash volume with grains 42.3
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 18 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.3 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 38
Going into fermentor 38
Total: 55  
Equipment Profile Used: System Default
"London Porter (touch of smoke)" Brown Porter beer recipe by Brewer #395373. All Grain, ABV 5.03%, IBU 29.75, SRM 40, Fermentables: (Finest Maris Otter, Brown Malt, Chocolate Malt, Wheat Malt Black, Château Smoked (Malta Ahumada), Crystal Malt) Hops: (Willamette) Other: (Calcium Chloride (anhydrous), Gypsum, Baking Soda)
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  • Last Updated: 2024-12-14 03:43 UTC