peated porter - Beer Recipe - Brewer's Friend

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peated porter

57 calories 5.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 35% (ending kettle)
Source: dtashmore
Rating:
1.00 (1 Review)

Calories: 57 calories (Per 330ml)
Carbs: 5.4 g (Per 330ml)
Created: Saturday November 3rd 2018
1.019
1.004
1.9%
35.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 66.7%
1 kg United Kingdom - Peated Malt1 kg Peated Malt 38 2.5 16.7%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g drakgold30 g drakgold Hops Leaf/Whole 11 Boil 60 min 28.69 60%
20 g drakgold20 g drakgold Hops Leaf/Whole 11 Boil 10 min 6.93 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L agitated mash Temperature -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 29.1 L) 35
Estimated amount in fermentor 35
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

Water is local tap supply blinked for 10 mins and left overnight to remove chlorine and hardness, additional 2 tsp gypsum added.

Mash is done with temperature controlled full volume in boiler with suspended bag on agitator.

ferment is high temperature 25 C owing to high ambient.

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  • Last Updated: 2018-11-03 09:05 UTC