Caledonian Porter - Beer Recipe - Brewer's Friend

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Caledonian Porter

125 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Graham Wheeler
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Tuesday August 1st 2017
1.041
1.010
4.2%
41.1
32.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,310 g United Kingdom - Maris Otter Pale3310 g Maris Otter Pale 38 8.51 76.4%
465 g German - Pale Wheat465 g Pale Wheat 39 2.51 10.7%
210 g United Kingdom - Amber210 g Amber 32 70.55 4.8%
210 g United Kingdom - Dark Crystal 80L210 g Dark Crystal 80L 33 211.99 4.8%
135 g United Kingdom - Chocolate135 g Chocolate 34 1132.64 3.1%
4,330 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Fuggles29 g Fuggles Hops Leaf/Whole 5.8 Boil 60 min 20.35 50%
29 g East Kent Goldings29 g East Kent Goldings Hops Leaf/Whole 5.92 Boil 60 min 20.77 50%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 10 min.
1 each Yeast nutrient Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
Crossmyloof Real Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 123g       CO2 Level: 1.9 Volumes
 
Target Water Profile
Reverse Osmosis Denton Manchester
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 11 10 0 12
Added 10g gypsum
5g Epsom salts to RO Denton Manchester profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 67 °C 60 min
Mash out Temperature -- 74 °C 10 min
16 L Sparge -- 78 °C --
Starting Mash Thickness: 3.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16
Mash volume with grains 18.9
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 18.2 L) 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 32.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 37.7  
Equipment Profile Used: System Default
 
Notes
  • Racked off 5 litres at end of primary onto 1kg sanitised, pasteurised and quartered plums.
  • Cold crashed remaining to 2.5C added 1 teaspoon of powdered gelatin 24hrs later.
  • Bottled 5 days after gelatin addition.
  • Conditioned at 21C
  • 31 x 500ml bottles (15.5 litres)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-12-03 09:52 UTC