1776 english porter - Beer Recipe - Brewer's Friend

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1776 english porter

263 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Efficiency: 75% (brew house)
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Tuesday April 30th 2013
1.079
1.020
7.8%
61.4
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 29.4%
5.50 lb United Kingdom - Amber5.5 lb Amber 32 27 32.4%
5.50 lb United Kingdom - Brown5.5 lb Brown 32 65 32.4%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Fuggles4 oz Fuggles Hops Leaf/Whole 4.5 Boil 90 min 0 100%
4 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 Infusion -- 154 °F 60 min
16 Fly Sparge -- 165 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.84 g | 11.4 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 11.38 45.5
Equipment Profile Used: System Default
 
Notes

this is a porter in the style before the creation of black patent malts. in this style a percentage of the first runnings were drawn off and boiled to a dark caramelized syrup and then added back to the boil to add color and caramel sweetness. so that will be a part of this recipie. after mashing is compleat (before sparge) take 3/4 of a gallon of first runnings and carefuly reduce to a dark syrup without burning. start the boil with the rest of runnings,sparge, hops and licorice. once the syrup is ready add it to the boil in the kettle. 

side note, for this recipe also you need to steep the hops in 1q of 160•F water before adding, 30 min should be fine. when adding just throw all the hops and liquid into kettle. this is the way it was done in the later 1700s.
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  • Last Updated: 2013-04-30 22:13 UTC