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Porter

223 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jason
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Tuesday July 17th 2018
1.067
1.019
6.3%
35.2
28.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 75%
1.50 lb United Kingdom - Pale Chocolate1.5 lb Pale Chocolate 33 207 12.5%
1 lb New Zealand - Munich Malt1 lb Munich Malt 36.8 7.87 8.3%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Challenger0.75 oz Challenger Hops Leaf/Whole 8.5 Boil 60 min 23.11 42.9%
0.50 oz Sterling0.5 oz Sterling Hops Leaf/Whole 8.7 Boil 30 min 12.12 28.6%
0.50 oz Sterling0.5 oz Sterling Hops Leaf/Whole 8.7 Aroma 0 min 28.6%
1.75 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.82 g | 15.3 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

• For 5 gallons
• 9 lb Maris Otter pale malt
• 1.5 lb (0.68 kg) 210° L pale chocolate malt
• 1 lb Munich malt
• 0.75 oz double-roasted crystal malt
• 8 oz honey malt
• 0.75 oz Challenger hops, 7.5% a.a.(60 min.)
• 0.5 oz Sterling hops, 7.5% a.a. (30 min.)
• 0.5 oz Sterlign hops, 7.5% a.a. (0 min.)
• White Labs WLP013 London Ale yeast
2.5 tsp LD Carlson yeast nutrient
Mash at 151 degrese for 60 min
Primary 14 days at 66
carbonate to 2.5 vol
OG 1.052 FG 1.011

In terms of fermentation, you can treat this as you would any ale. Start cool, at about 64°F (18°C), to inhibit diacetyl production and prevent the production of fusel alcohols. After 72 hours or so, let the temperature rise by a few degrees (to 68°F/20°C) is good), and hold it there for the rest of fermentation

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  • Last Updated: 2018-09-12 01:20 UTC