Plum Porter - Beer Recipe - Brewer's Friend

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Plum Porter

Created: Monday March 17th 2025
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190 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Harry Burkett
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
1.058
1.011
6.2%
56.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Voyager Craft Malt - Veloria Schooner5 kg Veloria Schooner 35.9 3.6 76.9%
0.15 kg New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt 35.4 96.45 2.3%
0.10 kg New Zealand - Roast Barley0.1 kg Roast Barley 32.7 736.04 1.5%
0.45 kg New Zealand - Dark Chocolate Malt0.45 kg Dark Chocolate Malt 32.7 659.9 6.9%
0.55 kg Dingemans - Special B0.55 kg Special B 33.1 125 8.5%
0.25 kg Bestmalz - BEST Melanoidin0.25 kg BEST Melanoidin 34.5 27 3.8%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Fuggles65 g Fuggles Hops Pellet 4.5 Boil 60 min 32.88 58%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Boil 60 min 16.86 10.7%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 10 min 7.13 31.3%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 10 min.
1.65 kg tinned plums Flavor Secondary 3 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Canberra
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
22.5 L Infusion 72 °C 67 °C 60 min
8 L Sparge 78 °C -- --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 12.9 L) 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Going into fermentor 23
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Added tinned plums (fruit and syrup) at day three when the airlock stopped bubbling.

SG remained high at 1.022 after ten days so bottled with these high residual sugars.

Using an estimated OG of 1.058 (I forgot to do a measurement at pitching!) and a FG of 1.022 gives an ABV of 4.7%. (OG-FGx131.35)

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  • Last Updated: 2025-03-17 22:41 UTC