English Porter - Beer Recipe - Brewer's Friend

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English Porter

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 85% (brew house)
Source: BYO
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday August 10th 2017
1.063
1.018
5.9%
29.9
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 66.3%
26 oz Torrified Wheat26 oz Torrified Wheat 36 2 6.7%
26 oz United Kingdom - Brown26 oz Brown 32 65 6.7%
26 oz American - Victory26 oz Victory 34 28 6.7%
26 oz United Kingdom - Pale Chocolate26 oz Pale Chocolate 33 207 6.7%
26 oz United Kingdom - Coffee Malt26 oz Coffee Malt 36 150 6.7%
386 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz East Kent Goldings3.2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 24.41 61.5%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.53 38.5%
5.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp calcium chloride Water Agt Mash --
2 each whirlflock Fining Boil 15 min.
2 tsp yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Whitbread Ale Yeast WLP017
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 701 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Oakland, CA, USA 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 2 9 5 1 31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Mash Temperature -- 152 °F 60 min
Mash out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.7 gal (54.78 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.7 gal (6.78 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.05 36.2  
Mash volume with grains 10.98 43.9  
Grain absorption losses -3.02 -12.1  
Remaining sparge water volume (equipment estimates 7.91 g | 31.7 qt) 8.12 32.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.7 g | 54.8 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.17 68.7
Equipment Profile Used: System Default
 
Notes

Alt yeast Wyeast 1275

Ferment at 65 for 5 days, then 68 for 7 days.

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  • Last Updated: 2017-08-11 21:19 UTC