London Porter AD1830 - Beer Recipe - Brewer's Friend

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London Porter AD1830

225 calories 26.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Smashface
Calories: 225 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)
Created: Friday June 5th 2015
1.072
1.023
6.4%
38.2
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Golden Promise3.5 kg Golden Promise 37 3 67.3%
0.50 kg United Kingdom - Amber0.5 kg Amber 32 27 9.6%
0.50 kg German - Smoked Malt0.5 kg Smoked Malt 37 3 9.6%
0.40 kg United Kingdom - Brown0.4 kg Brown 32 65 7.7%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 5.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Fresh 5 Boil 60 min 24.22 57.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 13.96 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Primary 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 1.8 Volumes
 
Target Water Profile
Malty and strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 75 110 50 40
2g gypsum
3g table salt
4g calcium chloride
3g magnesium sulphate
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.2 L) 29.1
Mash volume with grains (equipment estimates 33.6 L) 32.5
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18
Volume into fermentor 18
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

The qualities which constitute good porter in the present day are perfect transparency, a light brown color, fullness on the palate, pure and moderate bitterness, with a mixture of sweetness, a certain sharpness or acerbity without sourness or burnt flavour, and a close creamy head instantly closing in when blown aside.

Kegged 25th March 2016. Bottled to 1.8 volumes c02. Tasting lovely.

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  • Last Updated: 2017-01-05 22:23 UTC