PORTER - Beer Recipe - Brewer's Friend

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PORTER

173 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday September 19th 2019
1.057
1.010
6.2%
33.3
24.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg United Kingdom - Maris Otter Pale3.7 kg Maris Otter Pale 38 3.75 75.5%
300 g United Kingdom - Brown300 g Brown 32 65 6.1%
500 g New Zealand - Medium Crystal Malt500 g Medium Crystal Malt 35.4 56.35 10.2%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 4.1%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2%
100 g Flaked Oats100 g Flaked Oats 33 2.2 2%
4,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Aurora25 g Aurora Hops Pellet 10.3 Boil 60 min 33.34 55.6%
20 g Aurora20 g Aurora Hops Pellet 10.3 Boil 0 min 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
2 g Gypsum Water Agt Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.6 10 1 19.4 29.9 116.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L 31.4 Infusion -- 67 °C 60 min
20 L 10 Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.7 L) 34.3
Mash volume with grains (equipment estimates 36 L) 37.5
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.5 L) 21
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 64°F (18°C). After 72 hours, let the temperature rise to 68°F (20°C) and hold. After 7 days, add the small dry hops charge and wait an additional 3 days (or until all activity in the airlock ceases). Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 2 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-27 19:02 UTC