Portitualousness (London Porter) - Beer Recipe - Brewer's Friend

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Portitualousness (London Porter)

306 calories 35.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Burnttail
Calories: 306 calories (Per 12oz)
Carbs: 35.1 g (Per 12oz)
Created: Wednesday October 23rd 2013
1.091
1.028
8.3%
27.9
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 75%
2 lb United Kingdom - Brown2 lb Brown 32 65 10%
2.50 lb American - Caramel / Crystal 75L2.5 lb Caramel / Crystal 75L 33 75 12.5%
0.50 lb Belgian - Chocolate0.5 lb Chocolate 30 340 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 90 min 14.29 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 45 min 6.13 14.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 4.84 28.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 2.66 28.6%
3.50 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water from the faucet
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Mash as usual -- -- 156 °F 60 min
5 gal Fly Sparge -- 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Make a starter 24 hrs before brewing. London esb curdled like cottage cheese, it is not infected it is normal. Had a great fermentation. Please let me know if you brew this recipe. I would love each some feedback. Also I went higher than normal for grains cause I wanted a big beer. The brewing manager at fullers gave me these percentages. Thy were nice enough to respond to my inquiry.

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  • Last Updated: 2013-11-16 18:29 UTC