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Porter

176 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Wednesday October 10th 2018
1.057
1.016
5.4%
20.6
31.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg United Kingdom - Maris Otter Pale5.8 kg Maris Otter Pale 38 3.75 85.3%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 3.7%
0.25 kg Finland - Chocolate Malt0.25 kg Chocolate Malt 31 338 3.7%
0.35 kg Flaked Rye0.35 kg Flaked Rye 36 2.8 5.1%
0.15 kg German - CaraMunich III0.15 kg CaraMunich III 34 57 2.2%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 60 min 14.6 75%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 5.95 25%
40 g / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 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 Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 17.2 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 36.7  
Equipment Profile Used: System Default
"Porter" Robust Porter beer recipe by Dalma. All Grain, ABV 5.42%, IBU 20.55, SRM 31.87, Fermentables: (Maris Otter Pale, Carafa III, Chocolate Malt, Flaked Rye, CaraMunich III) Hops: (Fuggles, Styrian Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2018-10-10 19:03 UTC