Hottest 100 porter - Beer Recipe - Brewer's Friend

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Hottest 100 porter

145 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 45 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 27.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday December 16th 2019
1.047
1.014
4.3%
33.5
31.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Australian - Ale malt4.6 kg Ale malt 37 3.5 69.9%
0.64 kg Simpsons - Crystal Dark0.64 kg Crystal Dark 35 100 9.7%
0.13 kg Simpsons - chocolate malt0.13 kg chocolate malt 30 425 2%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.6%
0.15 kg German - Acidulated Malt0.15 kg German - Acidulated Malt 27 3.4 2.3%
0.76 kg United Kingdom - brown malt0.76 kg brown malt 32.2 190 11.6%
6.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Summer11 g Summer Hops Pellet 6 Boil 15 min 3.21 28.2%
28 g stricklebract28 g stricklebract Hops Pellet 12 Boil 45 min 30.27 71.8%
39 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Chalk Water Agt Mash 1 hr.
4.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
35 L Infusion -- 65 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains (equipment estimates 20.8 L) 21.3
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 20.7 L) 20.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 32 L) 32
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27.5
Top off amount 0.5
Going into fermentor 28
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Fullers optic porter recipe clone, got it from the fellers at Jims Beer kit.
One of the best porters I,ve tried so far, very similar to other craft breweries smooth porters.
Dont give much too much of this beer away & they usually want more(Go brew your own!).
I use rainwater, so RO would work well, London water is imperative.
Have used Windsor yeast to get a 9/10 beer but us05 makes it a 9.5!
This is nice!.
Cheers.

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  • Public: Yup, Shared
  • Last Updated: 2020-01-13 10:14 UTC