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Spring Porter

Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.12 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 217 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)

Created: Thursday February 13th 2025

Original Gravity:

1.065

Final Gravity:

1.020

ABV (standard):

5.9%

IBU (tinseth):

34.5

SRM (morey):

33.5

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale	38	3.75	66.7%
0.50 lb	United Kingdom - Crystal 60L0.5 lb Crystal 60L	34	60	7.4%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	7.4%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	3.7%
1 lb	Weyermann - Barke Munich Malt1 lb Barke Munich Malt	37	8	14.8%
6.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	East Kent Goldings0.75 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	26.57	50%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.5	Boil	15 min	7.91	33.3%
0.25 oz	East Kent Goldings0.25 oz East Kent Goldings Hops	Pellet	5	Boil	0 min		16.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	26.57	66.7%
0.50 oz	Fuggles (Pellet)	7.91	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	154 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Campden Tablets	Water Agt	Mash	0 min.
1.25 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.25 g	Gypsum	Water Agt	Mash	1 hr.
0.72 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 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

Notes

WY 1450 is an alternative yeast that could be used.

Pitch yeast at 66 F, raise temperature to 72-74 F after about 3 days to ensure attenuation and perform diacetyl rest.

This is exactly what I was looking for in a Porter. Pours dark brown but not quite black with an off-white head. Nose is chocolate, bready, light caramel or toffee, and an earthy / floral element from the English hops. Has a solid malt backbone, milk chocolate and coffee, and a bit of roast on the finish. Well balanced, with no rough edges.

This is going to be my house Porter.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-04-24 02:55 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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Spring Porter

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