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Mayporter

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Aley Ale
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Sunday November 23rd 2014

Original Gravity:

1.058

Final Gravity:

1.013

ABV (standard):

6.0%

IBU (tinseth):

26.0

SRM (morey):

30.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	78.4%
1 lb	American - Munich - Light 10L1 lb Munich - Light 10L	33	10	7.8%
0.75 lb	American - Caramel / Crystal 75L0.75 lb Caramel / Crystal 75L	33	75	5.9%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3.9%
0.50 lb	American - Black Malt0.5 lb Black Malt	28	500	3.9%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6.4	Boil	60 min	19.09	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6.4	Boil	10 min	6.92	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Pellet)		26.01	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt	Mash	Infusion	--	153 °F	60 min
	Mash out / Recirculate	Temperature	--	168 °F	20 min
20 qt	Fly Sparge	Fly Sparge	--	168 °F	25 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	whirfloc		Fining	Boil	10 min.
0.50 tsp	Wyeast nutrient		Water Agt	Boil	10 min.

Yeast

Mangrove Jack - British Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	57 - 72 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Start with carbon and micron filtered Sacramento tap water. Then add the following to achieve the above London Porter water profile: 0.5 tsp Gypsum, 1.0tsp Calcium Chloride, 3.0 tsp chalk, 1.0 tsp baking soda. I add half to the mash water and half to the sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Final volume to fermenter was higher than planned but so was efficiency. Mash stayed around 152 for most opf the 60+ minute mash. The following 20 minute recirculate/mashout step really helps efficiency. What went into the fermenter smelled and tasted great, can't wait for the yeast to go to work. I'm curious if this porter may not be very "roasty" and if I may consider using roaster barley next time.

Last Updated and Sharing

1,223

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Brews

Public: Yup, Shared
Last Updated: 2014-12-07 04:25 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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