London Porter - Beer Recipe - Brewer's Friend

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London Porter

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 75 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 8.7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Gordon Strong
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday January 11th 2019
1.054
1.013
5.5%
22.3
31.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 lb United Kingdom - Maris Otter Pale7.4 lb Maris Otter Pale 38 3.75 65.4%
1.30 lb United Kingdom - Crystal 60L1.3 lb Crystal 60L 34 60 11.5%
17.70 oz United Kingdom - Brown17.7 oz Brown 32 65 9.8%
13.20 oz United Kingdom - Munich13.2 oz Munich 37 6 7.3%
8.90 oz United Kingdom - Chocolate8.9 oz Chocolate 34 425 4.9%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 1.1%
181 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.24 oz Yakima Valley Hops - Fuggle1.24 oz Fuggle Hops Leaf/Whole 4 First Wort 90 min 19.23 71.3%
0.50 oz East Kent Goldings (EKG)0.5 oz East Kent Goldings (EKG) Hops Leaf/Whole 5 Boil 10 min 3.06 28.7%
1.74 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 tsp Lactic Acid Water Agt Mash 1 hr.
0.10 oz Baking Soda Water Agt Mash 1 hr.
0.10 oz Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
0.10 oz Calcium Chloride Water Agt Mash 1 hr.
0.10 oz Baking Soda Water Agt Sparge 1 hr.
0.10 oz Gypsum (Calcium Sulfate) Water Agt Sparge 1 hr.
0.10 oz Calcium Chloride Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 220 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: Keg with 12.54 PSI       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Neutral water, may be used as a base for creating desired water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.1 qt Mash In Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.95 19.8  
Mash volume with grains 5.85 23.4  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 5.41 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 31 qt) 8.7 34.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.8 23.2  
Going into fermentor 5.8 23.2  
Total: 10.36 41.5
Equipment Profile Used: System Default
 
Notes


Kegged on day 12, gently carbing at 12ish PSI. No cold crash

Gelatin on day 13.

Batch produced 5 gal + 2100 mL. Be sure to figure that back into next batch. 5.75 batch can go back down to 5.5. Trub was very small (no cold crash too), the new batch sparging clears out a lot of protein, trub was almost all yeast cake.

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  • Last Updated: 2019-01-11 20:24 UTC