Ben's porter. - Beer Recipe - Brewer's Friend

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Ben's porter.

170 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Trialben
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Wednesday May 24th 2017
1.056
1.010
6.0%
33.7
27.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 78.4%
0.30 kg American - Caramel / Crystal 120L0.3 kg Caramel / Crystal 120L 33 120 5.9%
0.30 kg United Kingdom - Brown0.3 kg Brown 32 65 5.9%
0.30 kg United Kingdom - Crystal 60L0.3 kg Crystal 60L 34 60 5.9%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 3.9%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 First Wort 0 min 19.26 37.5%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 25 min 8.11 25%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 10 min 6.35 37.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Delta flock Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
10g Gypsum and 5g calcium chloride 6g Epsom salts 1g baking powder. :0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 66 °C 60 min
Temperature -- 71 °C 30 min
5 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.1 L) 34
Mash volume with grains (equipment estimates 36.5 L) 37.4
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Volume into fermentor 21
Total: 34  
Equipment Profile Used: System Default
 
Notes

The Brown malt in this recipe is home roasted brown malt so the lovibond is really Unknown.

The crystal 120 is home roasted lovibond unknown.

Planning on decocting this grist after 20min sac rest and boiling till mash out is Finnished to add melanoidin and body to beer.

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  • Last Updated: 2017-07-07 03:17 UTC