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English Porter

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 40 gallons (fermentor volume)
Pre Boil Size: 41.94 gallons
Post Boil Size: 40.4 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday June 10th 2016
1.050
1.012
5.0%
22.7
26.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
58.24 lb United Kingdom - Maris Otter Pale58.24 lb Maris Otter Pale 38 3.75 80.2%
7.20 lb United Kingdom - Brown7.2 lb Brown 32 65 9.9%
3.68 lb United Kingdom - Pale Chocolate3.68 lb Pale Chocolate 33 207 5.1%
1.76 lb Belgian - Special B1.76 lb Special B 34 115 2.4%
1.76 lb United Kingdom - Black Patent1.76 lb Black Patent 27 525 2.4%
72.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.20 oz Kent Goldings7.2 oz Kent Goldings Hops Pellet 4.5 Boil 60 min 15.64 50%
7.20 oz Fuggles7.2 oz Fuggles Hops Pellet 4.1 Boil 15 min 7.07 50%
14.40 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
7.20 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 656 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
7.20 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 656 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 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
25.6 gal Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 42.04 gal (168.16 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 30.04 gal (120.16 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 37.59 gal (150.36 qt). Suggest reducing strike water volume to 6.19 gal (24.76 qt) and adding 25.59 gal (102.36 qt) sparge/top-off. 31.78 127.1  
Strike water volume at mash thickness of 1.75 qt/lb 31.78 127.1  
Mash volume with grains 37.59 150.4  
Grain absorption losses -9.08 -36.3  
Remaining sparge water volume (equipment estimates 19.59 g | 78.4 qt) 19.49 78  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 42.04 g | 168.2 qt) 41.94 167.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.54 -2.2  
Post boil Volume (equipment estimates 40 g | 160 qt) 40.4 161.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 40.4 g | 161.6 qt) 40 160  
Total: 51.27 205.1
Equipment Profile Used: System Default
 
Notes

Award winning first place at the Caribbean Homebrew Cup 2016
13C English Porter



Award Winning Recipe
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  • Last Updated: 2023-11-01 14:31 UTC