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Back to school Porter

Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Sunday March 14th 2021

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.2%

IBU (tinseth):

8.4

EBC (ebcmorey):

71.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
0.10 kg	Castle Malting - Château Chocolat0.1 kg Château Chocolat - (late mash tun addition)	38	1301.03	9.1%
0.20 kg	Castle Malting - Château Cara Gold0.2 kg Château Cara Gold	34	118.59	18.2%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	33	4.37	9.1%
0.10 kg	Castle Malting - Château Munich0.1 kg Château Munich	34	32.39	9.1%
0.30 kg	Liquid Malt Extract - Amber0.3 kg Liquid Malt Extract - Amber	35	25.19	27.3%
0.30 kg	Weyermann - Diastatic Barley0.3 kg Diastatic Barley	36	3.84	27.3%
1.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4.70 g	BSG - Willamette4.7 g Willamette Hops	Leaf/Whole	3.2	Boil at 100 °C	30 min	5.32	58.8%
3.30 g	Northern Brewer - Fuggle3.3 g Fuggle Hops	Leaf/Whole	5.6	Boil at 100 °C	10 min	3.08	41.3%
8 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.70 g	BSG - Willamette (Leaf/Whole) 4.7 g Willamette (Leaf/Whole) Hops	5.32	58.8%
3.30 g	Northern Brewer - Fuggle (Leaf/Whole) 3.3 g Fuggle (Leaf/Whole) Hops	3.08	41.3%
8 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.75 L	Protein rest	Infusion	54.1 °C	50 °C	10 min
0.7 L	Mash-in	Infusion	50 °C	63 °C	30 min
0.6 L	Saccharification rest	Steeping	63 °C	69 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	irish moss		Fining	Boil	30 min.
20 g	maltodextrin		Other	Boil	30 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 22 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 25.2 g Temp: 26 °C CO₂ Level: 2 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

Notes

Mix all grains except chocolate malt in a mesh bag

Add 1.75L water at 54.1 C, keep 10min
Add 0.7L boiling water, keep at 30min, recirculate every 10min
Add 0.7L boiling water, keep 60min, recirculate every 20min

Drain in boiling vessel (2.45L)

Add chocolate malt, add 2L water at 76C, keep 20min, recirc
every 5min

Collect in boil vessel, dissolve 0.2kg LME, proceed to boiling

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-05-07 03:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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