Porter (50L) - Beer Recipe - Brewer's Friend

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Porter (50L)

188 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 57.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Friday October 7th 2016
1.062
1.010
6.7%
32.6
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Pale Ale8 kg Pale Ale 39 2.3 65%
2 kg United Kingdom - Munich2 kg Munich 37 6 16.3%
1.30 kg American - Caramel / Crystal 120L1.3 kg Caramel / Crystal 120L 33 120 10.6%
0.40 kg United Kingdom - Black Patent0.4 kg Black Patent 27 525 3.3%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 3.3%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 1.6%
12.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Chinook40 g Chinook Hops Pellet 11 Boil 90 min 24.55 42.1%
45 g Willamette45 g Willamette Hops Pellet 4.5 Boil 15 min 5.24 47.4%
10 g Chinook10 g Chinook Hops Pellet 11 Boil 15 min 2.85 10.5%
95 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Mash in Temperature -- 64 °C 45 min
Temperature -- 72 °C 15 min
Mash out Temperature -- 78 °C 5 min
32 L Sparge -- 78 °C --
Starting Mash Thickness: 3.15 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.03 L. Suggest reducing initial water volume to 45.4 L and adding 11.63 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.86 L. Suggest reducing strike water volume to 37.28 L and adding 1.46 L sparge/top-off. 38.7
Strike water volume at mash thickness of 3.2 L/kg 38.7
Mash volume with grains 46.9
Grain absorption losses -12.3
Remaining sparge water volume (equipment estimates 31.5 L) 32
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57 L) 57.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 48
Going into fermentor 48
Total: 70.7  
Equipment Profile Used: System Default
 
Notes

This is based on Nøgne Ø's fantastic porter

We used some top cropped US-05 yeast, but they use Nothingham when using dry yeast. I believe they use Marris Otter instead of regular 2-row Pale Malt. We also switched out Northern Brewer aroma hops with Willamette and a bit of Chinook.

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  • Last Updated: 2016-10-08 15:04 UTC