2025 TMM Export Porter - Beer Recipe - Brewer's Friend

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2025 TMM Export Porter

Created: Saturday January 4th 2025
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192 calories 20.8 g 330 ml
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 192 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
1.062
1.017
5.9%
50.1
45.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Finest Maris Otter4.5 kg Finest Maris Otter 36.8 2.4 75.5%
0.42 kg Crisp Malting - Brown Malt0.42 kg Brown Malt 32.7 65 7%
0.42 kg Crisp Malting - Dark Crystal Malt 2400.42 kg Dark Crystal Malt 240 33.1 122 7%
0.42 kg Crisp Malting - Chocolate Malt0.42 kg Chocolate Malt 32.66 450 7%
0.20 kg Crisp Malting - Black0.2 kg Black 34.5 600 3.4%
5.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Bramling Cross60 g Bramling Cross Hops Pellet 6.5 Boil 60 min 43.33 63.2%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Boil 10 min 3.93 15.8%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil 5 min 2.88 21.1%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
0.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.30 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 each White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Bru'n Water Black Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.88 L Strike 74 °C 69 °C 60 min
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 17.9
Mash volume with grains 21.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18.2 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 35.9  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 123.2%
Pre-Boil: 88% 31.5 ppg
Ending Kettle: 79% 28.5 ppg
Brew House: 74% 26.7 ppg
Wort Volume:
22.5 Liters
  • Expected 23 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.062
  • Actual OG: 1.059
Alcohol and Attenuation:
Pending - N/A
Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
1/18/2025 4:52 PM
3 months ago 		+0 Mash Complete 1.057 35 Liters 1/18/2025 4:52 PM
3 months ago
1/18/2025 4:53 PM
3 months ago 		+0 Pre-Boil Gravity 1.057 27.5 Liters 1/18/2025 4:53 PM
3 months ago
1/18/2025 9:24 PM
3 months ago 		+0 Boil Complete 1.059 24 Liters 1/18/2025 9:24 PM
3 months ago
1/18/2025 9:24 PM
3 months ago 		+0 Brew Day Complete 1.059 22.5 Liters 1/18/2025 9:24 PM
3 months ago
"2025 TMM Export Porter" English Porter beer recipe by Dr. Ned. All Grain, ABV 5.89%, IBU 50.13, SRM 45.22, Fermentables: (Finest Maris Otter, Brown Malt, Dark Crystal Malt 240, Chocolate Malt, Black) Hops: (Bramling Cross) Other: (Baking Soda, Calcium Chloride (anhydrous), Chalk, Epsom Salt, Gypsum, Wyeast - Beer Nutrient, White Labs - Clarity Ferm WLN4000)
Last Updated and Sharing
 
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  • Last Updated: 2025-01-04 15:19 UTC