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Baby June porter

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)

Created: Sunday June 6th 2021

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.7%

IBU (tinseth):

28.7

SRM (morey):

32.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Maris Otter Pale4 kg Maris Otter Pale	38	3.75	61.5%
1 kg	Joe White - Light Crystal Malt1 kg Light Crystal Malt	34.5	45.53	15.4%
0.65 kg	German - Chocolate Rye0.65 kg Chocolate Rye	31	240	10%
0.65 kg	Crisp Malting - Brown Malt0.65 kg Brown Malt	32.7	65	10%
0.20 kg	Briess - Cherry Wood Smoked Malt0.2 kg Cherry Wood Smoked Malt	37	5	3.1%
6.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
70 g	East Kent Goldings70 g East Kent Goldings Hops		Pellet	5	Boil	30 min	28.67	100%
70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
70 g	East Kent Goldings (Pellet) 70 g East Kent Goldings (Pellet) Hops		28.67	100%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Strike	69 °C	67 °C	60 min
Starting Grain Temp: 67 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
400 ml	Brewed black coffee		Other	Other	0 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.75 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

25l Mash at 67•c 60 min, sparge upto 28l pre boil.
60min boil, 30min hop additions.
Chill wort to 17•c and Add cold brewed coffee then transfer to fermenter and pitch yeast at 17•c and take it up a degree each day till reaching 21•c to limit diacetyl production.
Let fermentation finish and sit for a day or so then keg or bottle.

Last Updated and Sharing

498

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Brews

Public: Yup, Shared
Last Updated: 2021-06-07 02:27 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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