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Porter

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dale Griffin
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday May 12th 2015
1.052
1.013
5.2%
25.1
26.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 76.6%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.3%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 6.4%
3 lb American - Caramel / Crystal 40L3 lb Caramel / Crystal 40L 34 40 12.8%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 11.42 14.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 8.19 28.6%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.52 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride Water Agt Mash 1 hr.
18 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Essex Ale Yeast WLP022
Amount:
1 Each
Cost:
Attenuation (avg):
73.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
18 Gallons
18 gms CASO4
5 gms NaCL
12 gms CACL
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal strike water 140 and rest for 30 min Infusion -- 135 °F 30 min
Raise temp to 148, rest 60 mins Temperature -- 148 °F 60 min
Raise temp to 158 rest 30 min Temperature -- 158 °F 30 min
Raise temp to 172 rest 10 mins Temperature -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.01 gal (60.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.01 gal (12.03 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume 9.38 37.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 15 60  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 18.19 72.8
Equipment Profile Used: System Default
"Porter" Brown Porter beer recipe by Dale Griffin. All Grain, ABV 5.22%, IBU 25.14, SRM 26.67, Fermentables: (Pale 2-Row, Caramel / Crystal 80L, Chocolate, Caramel / Crystal 40L) Hops: (Magnum, Cascade, East Kent Goldings) Other: (Calcium Chloride, Gypsum, Table Salt, Calcium Chloride (dihydrate))
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  • Last Updated: 2020-12-04 16:41 UTC