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London Porter

180 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Wednesday January 1st 2020
1.059
1.011
6.3%
34.8
22.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.05 kg Simpsons - Maris Otter Extra Pale4.05 kg Maris Otter Extra Pale 38 1.8 75.8%
0.65 kg United Kingdom - Brown0.65 kg Brown 32 65 12.2%
0.53 kg American - Caramel / Crystal 60L0.53 kg Caramel / Crystal 60L 34 60 9.9%
0.11 kg United Kingdom - Chocolate0.11 kg Chocolate 34 425 2.1%
5.34 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 19.89 35%
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5 Boil 25 min 9.88 25%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 4.12 20%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 2 min 0.96 20%
100 g / £ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94.9 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.43 L Strike 71 °C 64 °C 60 min
17 L Batch Sparge 76 °C 77 °C 30 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.8
Mash volume with grains (equipment estimates 19.5 L) 20.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.7 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Top off amount 0.8
Going into fermentor 20.8
Total: 32.2  
Equipment Profile Used: System Default
"London Porter" Robust Porter beer recipe by Ben Daintree. All Grain, ABV 6.3%, IBU 34.84, SRM 22.25, Fermentables: (Maris Otter Extra Pale, Brown, Caramel / Crystal 60L, Chocolate) Hops: (East Kent Goldings)
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  • Last Updated: 2020-01-01 12:23 UTC