Porter - Beer Recipe - Brewer's Friend

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Porter

201 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Adam Marshall
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Monday December 4th 2017
1.060
1.020
5.3%
32.5
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 66.7%
2 lb United Kingdom - Munich2 lb Munich 37 6 19%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.8%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 75 min 28.58 70%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.88 20%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Aroma 0 min 10%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 0 min.
1.75 oz Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 171       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.7 qt 14 litres, 19 litres sparge at 166F Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.68 14.7  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 2.89 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.56 26.3
Equipment Profile Used: System Default
 
Notes

Actual Yeast - Escarpment Labs Engish Ale 1
Attenuation: 63%-71%
Flocculation: Very High
Temp: 18-22
Alcohol Tolerance: Medium

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  • Last Updated: 2018-03-27 17:36 UTC