Port of Rye - Beer Recipe - Brewer's Friend

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Port of Rye

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Thomas Groman
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday November 17th 2019
1.049
1.009
5.2%
31.2
25.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Finest Maris Otter2.5 kg Finest Maris Otter 38 3 51%
1 kg Briess - Pale Ale Malt 2-Row1 kg Pale Ale Malt 2-Row 36.8 3.5 20.4%
500 g Briess - Brewers Oat Flakes500 g Brewers Oat Flakes 32.2 2.5 10.2%
500 g American - Rye500 g Rye 38 3.5 10.2%
250 g American - Roasted Barley250 g Roasted Barley 33 300 5.1%
150 g American - Dark Chocolate150 g Dark Chocolate 29 420 3.1%
4,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Centennial22 g Centennial Hops Pellet 10 Boil 60 min 31.19 44%
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.8 Boil 0 min 56%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
4 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
28 L Infusion -- 66.5 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.2
Mash volume with grains 18.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.6 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 32.3  
Equipment Profile Used: System Default
"Port of Rye" English Porter beer recipe by Thomas Groman. All Grain, ABV 5.21%, IBU 31.19, SRM 25.7, Fermentables: (Finest Maris Otter, Pale Ale Malt 2-Row, Brewers Oat Flakes, Rye, Roasted Barley, Dark Chocolate) Hops: (Centennial, Northern Brewer) Other: (Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Wyeast - Beer Nutrient)
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  • Last Updated: 2021-03-15 08:00 UTC