English Porter - Beer Recipe - Brewer's Friend

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English Porter

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.54 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BenMan HomeBrew
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday January 25th 2025
1.050
1.013
4.9%
30.9
27.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 lb Crisp Malting - Finest Maris Otter4.9 lb Finest Maris Otter 36.8 2.4 75.4%
0.45 lb Briess - Caramel Malt - 80L0.45 lb Caramel Malt - 80L 35 80 6.9%
0.85 lb United Kingdom - Brown0.85 lb Brown 32 65 13.1%
0.30 lb American - Chocolate0.3 lb Chocolate - (late mash tun addition) 29 350 4.6%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.78 oz Artisan - Fuggle (UK)0.78 oz Fuggle (UK) Hops Pellet 4.7 Boil 60 min 24.62 66.1%
0.40 oz Artisan - Fuggle (UK)0.4 oz Fuggle (UK) Hops Pellet 4.7 Boil 15 min 6.27 33.9%
1.18 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Wyeast - Beer Nutrient Other Boil 15 min.
3 g Irish Moss Fining Boil 15 min.
4.50 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 49 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-
102.9 29 42 77 112.8 220.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.4 qt Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.61 g | 22.4 qt) 4.6 18.4  
Mash volume with grains (equipment estimates 6.13 g | 24.5 qt) 5.12 20.5  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3.54 14.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.6 18.4
Equipment Profile Used: System Default
 
Notes

add chocolate malt 15 minutes before the end of the mash
ferment at 62F - 64F

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  • Last Updated: 2025-01-26 12:35 UTC