Velvet Ember Creamy Porter - Beer Recipe - Brewer's Friend

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Velvet Ember Creamy Porter

194 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.16 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Øystein Bakken Vold
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Monday March 3rd 2025
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OG: 1.051 FG: 1.012 ABV: 5.2% IBU: 29

1.063
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg United Kingdom - Maris Otter Pale3.4 kg Maris Otter Pale 38 3.75 61.8%
0.50 kg Bestmalz - BEST Munich0.5 kg BEST Munich 37 6.3 9.1%
0.50 kg Belgian - Chocolate0.5 kg Chocolate 30 340 9.1%
0.30 kg Weyermann - Caramunich Type 30.3 kg Caramunich Type 3 34 57 5.5%
0.50 kg Castle Malting - Chateau Oat Malt0.5 kg Chateau Oat Malt 36.1 2.4 9.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops Pellet 15 Boil 60 min 23.73 39.4%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 5.12 60.6%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Lactose Other Boil 10 min.
2 g Sea salt Spice Boil 10 min.
 
Yeast
Kveik Yeastery - Eitrheim Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 42 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Temperature -- 68 °C 60 min
12 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15.8 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Dissolve lactose and sea salt in hot water before adding it to wort to avoid scorching. Slowly stir it into the boiling wort to prevent clumping.

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  • Last Updated: 2025-03-04 14:02 UTC