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Plum Porter

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Harry Burkett
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Monday March 17th 2025

Original Gravity:

1.058

Final Gravity:

1.011

ABV (standard):

6.2%

IBU (tinseth):

56.9

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Voyager Craft Malt - Veloria Schooner5 kg Veloria Schooner	35.9	3.6	76.9%
0.15 kg	New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt	35.4	96.45	2.3%
0.10 kg	New Zealand - Roast Barley0.1 kg Roast Barley	32.7	736.04	1.5%
0.45 kg	New Zealand - Dark Chocolate Malt0.45 kg Dark Chocolate Malt	32.7	659.9	6.9%
0.55 kg	Dingemans - Special B0.55 kg Special B	33.1	125	8.5%
0.25 kg	Bestmalz - BEST Melanoidin0.25 kg BEST Melanoidin	34.5	27	3.8%
6.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
65 g	Fuggles65 g Fuggles Hops	Pellet	4.5	Boil	60 min	32.88	58%
12 g	Mosaic12 g Mosaic Hops	Pellet	12.5	Boil	60 min	16.86	10.7%
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	5	Boil	10 min	7.13	31.3%
112 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
65 g	Fuggles (Pellet) 65 g Fuggles (Pellet) Hops	32.88	58%
12 g	Mosaic (Pellet) 12 g Mosaic (Pellet) Hops	16.86	10.7%
35 g	East Kent Goldings (Pellet) 35 g East Kent Goldings (Pellet) Hops	7.13	31.3%
112 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.5 L	Infusion	72 °C	67 °C	60 min
8 L	Sparge	78 °C	--	--
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc		Water Agt	Mash	10 min.
1.65 kg	tinned plums		Flavor	Secondary	3 days

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °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: sucrose Amount: 123.1 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Canberra

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Added tinned plums (fruit and syrup) at day three when the airlock stopped bubbling.

SG remained high at 1.022 after ten days so bottled with these high residual sugars.

Using an estimated OG of 1.058 (I forgot to do a measurement at pitching!) and a FG of 1.022 gives an ABV of 4.7%. (OG-FGx131.35)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-17 22:41 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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