Historic Porter - Beer Recipe - Brewer's Friend

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Historic Porter

194 calories 18.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Friday September 9th 2016
1.059
1.013
6.0%
55.7
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pale Ale3 lb DME Pale Ale - (late boil kettle addition) 45 6 26.7%
2 lb United Kingdom - Brown2 lb Brown 32 65 17.8%
2 lb Briess - DME Pale Ale2 lb DME Pale Ale 45 6 17.8%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 8.9%
1 lb American - Pale 6-Row1 lb Pale 6-Row 35 1.8 8.9%
1 lb American - Victory1 lb Victory 34 28 8.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.4%
0.50 lb Proximity - Crystal 600.5 lb Crystal 60 35 60 4.4%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.8 Boil 60 min 42.71 66.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.8 Boil 20 min 12.93 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Gypsum Water Agt Mash 0 min.
1 oz White Labs - Clarity Ferm WLN4000 Fining Mash 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Temperature 162 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.77 g | 31.1 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 7.77 g | 31.1 qt) 3.38 13.5  
Grain absorption losses (steeping) -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 2.25 9  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.88 11.5
Equipment Profile Used: System Default
"Historic Porter" Robust Porter beer recipe by Stanabides. Partial Mash, ABV 6.01%, IBU 55.65, SRM 30.88, Fermentables: (DME Pale Ale, Brown, Acidulated Malt, Pale 6-Row, Victory, Caramel / Crystal 120L, Crystal 60, Black Patent) Hops: (East Kent Goldings) Other: (Gypsum, Clarity Ferm WLN4000)
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  • Last Updated: 2024-09-10 21:17 UTC