Robust English Porter - Beer Recipe - Brewer's Friend

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Robust English Porter

191 calories 19.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 51.8 liters
Post Boil Size: 44.3 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Saturday April 25th 2020
1.062
1.015
6.1%
24.1
35.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pale 2-Row6.5 kg American - Pale 2-Row 37 1.8 49.6%
3 kg United Kingdom - Munich3 kg United Kingdom - Munich 37 6 22.9%
3 kg United Kingdom - Crystal 50L3 kg Crystal 50L 34 50 22.9%
0.60 kg United Kingdom - Black Patent0.6 kg Black Patent 27 525 4.6%
13.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Northern Brewer40 g Northern Brewer Hops Pellet 7.8 Boil 60 min 19.3 66.7%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 15 min 4.79 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
15 g Epsom Salt Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 608 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.85 L. Suggest reducing initial water volume to 45.4 L and adding 3.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 74.45 L. Suggest reducing initial strike volume to 36.75 L and adding 29.05 L sparge/top-off. 65.8
Strike water volume (equipment estimates 62.9 L) 65.8
Mash volume with grains (equipment estimates 71.5 L) 74.4
Grain absorption losses -13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.9 L) 51.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 40 L) 44.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 44.3 L) 40
Total: 65.8  
Equipment Profile Used: System Default
 
Notes

Start this one cool (63°F/17°C) to limit diacetyl production and increase the temperature about one degree per day until you hit 70°F (21°C) (to clean up any diacetyl or precursors that made it into the beer anyway. At that point, you should be just about finished with fermentation, but don’t rush. Give it a couple of days there, then crash it down and package it up. Two volumes of CO2 should be more than sufficient!

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  • Last Updated: 2020-04-26 06:01 UTC