Spring Porter - Beer Recipe - Brewer's Friend

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Spring Porter

217 calories 25.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.12 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 217 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday February 13th 2025
1.065
1.020
5.9%
34.5
33.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 66.7%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 7.4%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 7.4%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 3.7%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 14.8%
6.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 26.57 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.91 33.3%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 0 min 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 0 min.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 g Gypsum Water Agt Mash 1 hr.
0.72 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 113 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-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.15 g | 20.6 qt) 4.21 16.9  
Mash volume with grains (equipment estimates 5.69 g | 22.8 qt) 4.75 19  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.12 12.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.21 16.9
Equipment Profile Used: System Default
 
Notes

WY 1450 is an alternative yeast that could be used.

Pitch yeast at 66 F, raise temperature to 72-74 F after about 3 days to ensure attenuation and perform diacetyl rest.

This is exactly what I was looking for in a Porter. Pours dark brown but not quite black with an off-white head. Nose is chocolate, bready, light caramel or toffee, and an earthy / floral element from the English hops. Has a solid malt backbone, milk chocolate and coffee, and a bit of roast on the finish. Well balanced, with no rough edges.

This is going to be my house Porter.

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  • Last Updated: 2025-04-24 02:55 UTC