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Porter

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday November 8th 2016
1.055
1.013
5.5%
28.0
31.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb United Kingdom - Maris Otter Pale15.5 lb Maris Otter Pale 38 3.75 65.1%
2.50 lb American - Caramel / Crystal 60L2.5 lb Caramel / Crystal 60L 34 60 10.5%
2.50 lb United Kingdom - Brown2.5 lb Brown 32 65 10.5%
1.35 lb German - Munich Light1.35 lb Munich Light 37 6 5.7%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 4.2%
0.75 lb United Kingdom - Crystal 140L0.75 lb Crystal 140L 33 140 3.2%
0.20 lb United Kingdom - Black Patent0.2 lb Black Patent 27 525 0.8%
23.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 25.34 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.1 Boil 10 min 2.69 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tabs Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
8.9 gal Infusion -- 153 °F 60 min
7.7 gal Sparge -- 168 °F 15 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: 12.95 gal (51.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.95 gal (3.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.93 35.7  
Mash volume with grains 10.83 43.3  
Grain absorption losses -2.98 -11.9  
Remaining sparge water volume (equipment estimates 7.25 g | 29 qt) 7.8 31.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.95 g | 51.8 qt) 13.5 54  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.73 66.9
Equipment Profile Used: System Default
 
Notes

Strike with 8.9 gal. at 169 for rest at 153. 60 min.
Lauter and collect 5.2 gal.

Sparge with 7.7 gal. at 180 for rest at 168. 15 min.
Lauter and collect 12.9 gal.

Pre-boil OG is 1.045.

Make a 2 L starter and ferment at 66.

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  • Last Updated: 2016-11-14 15:53 UTC