Transporter Beer Recipe | All Grain English Porter by Sondre Ljoså | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Transporter

148 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 45 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Sondre Ljoså
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Tuesday July 12th 2016
1.048
1.013
4.5%
28.1
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 57.9%
600 g United Kingdom - Crystal Rye600 g Crystal Rye 33 90 5%
1,000 g United Kingdom - Peated Malt1000 g Peated Malt 38 2.5 8.3%
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 8.3%
500 g German - Chocolate Rye500 g Chocolate Rye 31 240 4.1%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 8.3%
1 kg German - Melanoidin1 kg Melanoidin 37 25 8.3%
12.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Goldings100 g Goldings Hops Pellet 4.5 Boil 45 min 21.35 50%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 15 min 5.77 25%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 2 min 0.98 25%
200 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 68 °C 35 min
Decoction -- 72 °C 10 min
Decoction -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 298 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

I'll not take that, Mr. Spock! That transporter was functioning perfectly! Transport me down right now and I'll explain to those... gentlemen..." (TOS: "The Mark of Gideon")

Recipe Picture
Last Updated and Sharing
 
1,207
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-12 09:00 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top