Old Sump Porter - Beer Recipe - Brewer's Friend

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Old Sump Porter

173 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Justin Lakey
Calories: 173 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Tuesday May 2nd 2017
1.056
1.016
5.3%
45.7
28.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg Maple Syrup0.25 kg Maple Syrup 30 35 5.3%
2 kg United Kingdom - Crystal 90L2 kg Crystal 90L 33 90 42.1%
1.50 kg United Kingdom - Cara Malt1.5 kg Cara Malt 35 17.5 31.6%
1 kg United Kingdom - Malted Naked Oats1 kg Malted Naked Oats 33 1.3 21.1%
4.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Leaf/Whole 11 Dry Hop 14 days 27.3%
40 g Amarillo40 g Amarillo Hops Leaf/Whole 8.6 Boil 60 min 45.72 72.7%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Orange Peel Flavor Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
8 Grams
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.96 bar       Temp: 20 °C       CO2 Level: 20 g/l
 
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
22 L Decoction 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 15.6 L) 13.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 23.9 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 27.2  
Equipment Profile Used: System Default
"Old Sump Porter" Robust Porter beer recipe by Justin Lakey. All Grain, ABV 5.3%, IBU 45.72, SRM 28.46, Fermentables: (Maple Syrup, Crystal 90L, Cara Malt, Malted Naked Oats) Hops: (Citra, Amarillo) Other: (Orange Peel)
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  • Last Updated: 2021-04-04 16:40 UTC