Harry Porter - Beer Recipe - Brewer's Friend

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Harry Porter

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 137 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Friday January 13th 2017
1.060
1.014
6.0%
29.9
35.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 kg Canadian - Pale 2-Row26 kg Pale 2-Row 36 1.75 82.8%
2.20 kg German - Chocolate Wheat2.2 kg Chocolate Wheat 31 413 7%
1 kg German - Chocolate Rye1 kg Chocolate Rye 31 240 3.2%
2.20 kg Belgian - Special B2.2 kg Special B 34 115 7%
31.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
105 g Galena105 g Galena Hops Pellet 13.2 Boil 60 min 28.6 77.8%
30 g Centennial30 g Centennial Hops Pellet 5.7 Boil 10 min 1.28 22.2%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each whirflock Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1769 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 8 13 20 32 105
0.03 g/L cacl to achieve London water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
94.2 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 126.38 L. Suggest reducing initial water volume to 45.4 L and adding 80.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 114.92 L. Suggest reducing strike water volume to 24.68 L and adding 69.52 L sparge/top-off. 94.2
Strike water volume at mash thickness of 3 L/kg 94.2
Mash volume with grains 114.9
Grain absorption losses -31.4
Remaining sparge water volume (equipment estimates 64.5 L) 75.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 126.4 L) 137
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 120
Going into fermentor 120
Total: 169.3  
Equipment Profile Used: System Default
 
Notes

1.8 trillion cells
2 kettle system

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  • Public: Yup, Shared
  • Last Updated: 2017-01-18 22:55 UTC