Smokey English Porter - Beer Recipe - Brewer's Friend

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Smokey English Porter

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lazy Dayz Brewing Supplies
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday April 11th 2020
1.049
1.012
4.9%
19.4
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Best Ale4.5 kg Best Ale 37.5 3 77.6%
0.40 kg American - Roasted Barley0.4 kg Roasted Barley 33 300 6.9%
0.40 kg United Kingdom - Dark Crystal 80L0.4 kg Dark Crystal 80L 33 80 6.9%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 5.2%
0.20 kg American - Smoked Malt0.2 kg Smoked Malt 37 5 3.4%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 60 min 9.3 40%
15 g Northdown15 g Northdown Hops Pellet 8.6 Boil 15 min 5.95 30%
15 g Whitbread Golding15 g Whitbread Golding Hops Pellet 6 Boil 15 min 4.15 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
1 each vanilla Spice Primary 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Batch Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.7 L) 32.7
Mash volume with grains (equipment estimates 39.5 L) 36.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Top off amount 4
Volume into fermentor 27
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

No need for yeast starter (Unless you want to save some for another brew). There is 106 billion cells more than you need for this brew. But we recommend dry pitching both packets (1 is not enough) into wort at 25deg, 30 mins after pitch, Aerate and let it ferment at 18deg for 7-10 days (Should ferment out between 1.011 and 1.015. Bulk prime to your preferred carb (We recommend lower carb for porters) but you be the judge, If you can measure mash, Your yeast will love a ph of 5.2

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  • Last Updated: 2020-05-29 05:27 UTC