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English Porter

170 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Strong / Me
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Monday December 18th 2017
1.055
1.016
5.2%
22.8
31.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg New Zealand - Ale Malt3.8 kg Ale Malt 37.4 3.05 65.3%
610 g New Zealand - Medium Crystal Malt610 g Medium Crystal Malt - (late mash tun addition) 35.4 56.35 10.5%
610 g Brown Malt610 g Brown Malt 34 90.36 10.5%
410 g Munich Malt410 g Munich Malt 36.8 7.87 7%
300 g New Zealand - Light Chocolate Malt300 g Light Chocolate Malt - (late mash tun addition) 32.7 456.85 5.2%
90 g New Zealand - Dark Crystal Malt90 g Dark Crystal Malt - (late mash tun addition) 35.4 96.45 1.5%
5,820 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Fuggles34 g Fuggles Hops Pellet 4.6 Boil 60 min 18.11 60.7%
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 5.1 Boil 10 min 4.71 39.3%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2g Gypsum
1.2 Epsom salt
5g Calcium chloride
No acid added
Mash ph was 5.0 at 66°C
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L Recipe calls for 67°C Infusion -- 66 °C 90 min
Mash out Infusion -- 76 °C 10 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 22.1
Mash volume with grains 26
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 18.4 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

31-3-18
Pre-boil 1.042/3
Yeast nutrients added at 10mins
80min boil
Post boil 1.049
Added 50g Dextrose and 110g LDME into kettle after boil had finished.
OG 1.051
23°C into fermenter, chilled to 21°C added yeast and chilled to 20°C
Fermentation temp started at 18/19°C and raised to 22°C over 5 days.
1.020 after 4days. Tasting good. Very roasty and lingering bitterness.
FG1.016 at 6 days. As above. Great roasted toasty aroma. Moderate to strong complex roast flavour. Clean fermentation with low to moderate esters.
4.6% Abv
140g Dextrose for priming at 2.1 volumes
Bottled 14-4-18 tasting great
Drinking great 25-4-18. Plenty of medium roast character but in balance.
Winner: Champion Beer 2018 Babbs Annual Comp.



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  • Last Updated: 2022-04-05 21:05 UTC