American Porter - Beer Recipe - Brewer's Friend

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American Porter

180 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday November 24th 2019
1.058
1.017
5.4%
39.9
37.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,630 g United Kingdom - Pale 2-Row2630 g Pale 2-Row 38 2.5 83%
180 g United Kingdom - Crystal 50L180 g Crystal 50L 34 50 5.7%
180 g United Kingdom - Black Patent180 g Black Patent - (late boil kettle addition) 27 525 5.7%
180 g United Kingdom - Pale Chocolate180 g Pale Chocolate - (late boil kettle addition) 33 207 5.7%
3,170 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 15 Boil 60 min 19.21 16.7%
5 g Columbus5 g Columbus Hops Pellet 15 Boil 30 min 14.76 16.7%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 Boil 10 min 5.9 16.7%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 33.3%
5 g Columbus5 g Columbus Hops Pellet 15 Dry Hop 3 days 16.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
1.25 tsp Chalk Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.38 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
7.22 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
9 L Strike at 75.5 Strike 75.5 °C 68.5 °C 60 min
11 L Strike at 78 Batch Sparge 78 °C 74 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.5
Mash volume with grains 11.6
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 11.3 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 11 L) 13
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13 L) 11
Total: 19.1  
Equipment Profile Used: System Default
 
Notes

Crush Late Addition Grains and soak in room temperature water at 0.25kg/L for c.24 hours prior to brewing. (1.5L)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-30 12:05 UTC