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re-porter

194 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Friday March 8th 2019
1.063
1.015
6.3%
18.9
45.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 52.6%
1 kg United Kingdom - Brown1 kg Brown 32 65 10.5%
0.50 kg German - CaraBohemian0.5 kg CaraBohemian 33 75 5.3%
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 10.5%
0.30 kg American - Chocolate0.3 kg Chocolate 29 350 3.2%
0.01 kg Belgian - Roasted Barley0.01 kg Roasted Barley 30 575 0.1%
0.10 kg German - Carafa III0.1 kg Carafa III 32 535 1.1%
0.30 kg Belgian - Munich0.3 kg Munich 38 6 3.2%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 23 3.2%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 10.5%
9.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g East Kent Goldings29 g East Kent Goldings Hops Pellet 5 Boil 60 min 16.81 59.2%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 5 min 2.08 40.8%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 60g      
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 63 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.5
Mash volume with grains 31.1
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 9.2 L) 4.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 25.9 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29.8  
Equipment Profile Used: System Default
"re-porter" Robust Porter beer recipe by Brewer #103468. All Grain, ABV 6.31%, IBU 18.89, SRM 45.36, Fermentables: (Pale Ale, Brown, CaraBohemian, CaraMunich III, Chocolate, Roasted Barley, Carafa III, Munich, Biscuit, Dry Malt Extract - Light) Hops: (East Kent Goldings, Willamette) Other: (Calcium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2019-03-08 11:46 UTC