Rye Porter - Beer Recipe - Brewer's Friend

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Rye Porter

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 98%
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Tuesday February 14th 2017
1.057
1.015
5.5%
29.3
57.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,100 g United Kingdom - Maris Otter Pale2100 g Maris Otter Pale 38 8.51 75%
200 g United Kingdom - Crystal 45L200 g Crystal 45L 34 118.59 7.1%
100 g German - Chocolate Rye100 g Chocolate Rye 31 638.96 3.6%
200 g United Kingdom - Brown200 g Brown 32 171.96 7.1%
200 g Thomas Fawcett - Pale Chocolate Malt200 g Pale Chocolate Malt 32.2 612.27 7.1%
2,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 4.5 Boil 30 min 29.27 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast nutrients Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Bergen, Svartediket, Norway
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
7 L Strike 75 °C 67 °C 60 min
Mash out Infusion 67 °C 77 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7
Mash volume with grains 8.8
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 13.6 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 14.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11
Going into fermentor 11
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Like a little touch of smoke. Split the brown malt addition. 1/4 smoked malt and 3/4 brown malt.

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  • Last Updated: 2020-11-22 10:52 UTC