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export India Porter

228 calories 27.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Declan Walsh
Calories: 228 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)
Created: Sunday November 3rd 2019
1.073
1.024
6.5%
43.1
60.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Crisp Malting - Finest Maris Otter4.5 kg Finest Maris Otter 38 6.51 62.9%
1.30 kg United Kingdom - Oat Malt1.3 kg Oat Malt 28 3.84 18.2%
700 g Crisp Malting - Brown Malt700 g Brown Malt 32.7 171.96 9.8%
300 g Crisp Malting - Pale Chocolate300 g Pale Chocolate 32.7 585.59 4.2%
150 g Crisp Malting - Crystal Light - 45L150 g Crystal Light - 45L 33.1 118.59 2.1%
100 g German - Carafa III100 g Carafa III 32 1426.18 1.4%
100 g Crisp Malting - Chocolate Malt100 g Chocolate Malt 32.66 1012.56 1.4%
7,150 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15.3 Boil 60 min 9.5 4%
30 g centennial30 g centennial Hops Pellet 11 Boil 10 min 12.18 12%
30 g Centennial30 g Centennial Hops Pellet 11 Boil 5 min 6.7 12%
30 g Columbus30 g Columbus Hops Pellet 15.3 Boil 0 min 12%
50 g Centennial50 g Centennial Hops Pellet 11 Whirlpool at 80 °C 20 min 7.17 20%
50 g Mosaic50 g Mosaic Hops Pellet 11.5 Whirlpool at 80 °C 20 min 7.5 20%
50 g Mosaic50 g Mosaic Hops Pellet 11.5 Dry Hop Day 14 20%
250 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 204 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86.7 g       Temp: 18 °C       CO2 Level: 1.9 Volumes
 
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
18 L sparge Sparge 69 °C 69 °C 20 min
15 L mash Strike 75 °C 69 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.6
Mash volume with grains 23.3
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 19.2 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23.5 L) 24.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 36.6  
Equipment Profile Used: System Default
"export India Porter" Tropical Stout beer recipe by Declan Walsh. All Grain, ABV 6.48%, IBU 43.06, SRM 60.37, Fermentables: (Finest Maris Otter, Oat Malt, Brown Malt, Pale Chocolate, Crystal Light - 45L, Carafa III, Chocolate Malt) Hops: (Columbus, centennial, Centennial, Mosaic) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Gypsum)
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  • Last Updated: 2019-12-18 02:00 UTC