1940 Whitbread Porter - Beer Recipe - Brewer's Friend

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1940 Whitbread Porter

185 calories 19.2 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 500ml)
Carbs: 19.2 g (Per 500ml)
Created: Tuesday November 26th 2019
1.040
1.010
3.9%
21.9
57.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,280 g United Kingdom - Pale 2-Row2280 g Pale 2-Row 38 5.17 60%
760 g United Kingdom - Mild760 g Mild 37 6.51 20%
190 g United Kingdom - Brown190 g Brown 32 171.96 5%
190 g United Kingdom - Chocolate190 g Chocolate 34 1132.64 5%
190 g Weyermann - Carafa Special Type III190 g Carafa Special Type III 29.9 1399.5 5%
190 g United Kingdom - Wheat190 g Wheat 37 3.84 5%
3,800 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Progress12 g Progress Hops Pellet 6.25 Boil 60 min 10.13 33.3%
12 g Fuggles12 g Fuggles Hops Pellet 4.5 Boil 30 min 5.6 33.3%
12 g Progress12 g Progress Hops Pellet 6.25 Boil 20 min 6.13 33.3%
36 g / £ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 3 58 187 133 173
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Mash In Infusion -- 66 °C 60 min
21.3 L Sparge -- 74 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.5
Mash volume with grains 12
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 23.1 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 31.7  
Equipment Profile Used: System Default
"1940 Whitbread Porter" English Porter beer recipe by ACBEV. All Grain, ABV 3.92%, IBU 21.87, SRM 57.49, Fermentables: (Pale 2-Row, Mild, Brown, Chocolate, Carafa Special Type III, Wheat) Hops: (Progress, Fuggles)
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  • Last Updated: 2024-06-14 16:54 UTC