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English Porter

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)

Created: Tuesday February 11th 2020

English Porter

OG: 1.055 FG: 1.016 ABV: 5.2% IBU: 23

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

26.0

SRM (morey):

27.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Simpsons - Best Pale Ale4 kg Best Pale Ale	37.5	2	72.3%
0.08 kg	Simpsons - Chocolate Malt0.08 kg Chocolate Malt	31.7	444	1.4%
0.55 kg	Simpsons - Crystal Medium0.55 kg Crystal Medium	33	65.01	9.9%
0.60 kg	Simpsons - Brown Malt0.6 kg Brown Malt	32	187.93	10.8%
0.30 kg	Weyermann - Munich Type I0.3 kg Munich Type I	38	6	5.4%
5.53 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Perle14 g Perle Hops	Pellet	8.2	Boil	60 min	12.6	31.8%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5.3	Boil	30 min	13.41	68.2%
44 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Perle (Pellet) 14 g Perle (Pellet) Hops	12.6	31.8%
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops	13.41	68.2%
44 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12.5 L	Strike	75 °C	67 °C	60 min
5 L	Fly Sparge	99 °C	78 °C	--
12.5 L	Fly Sparge	78 °C	78 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Irish Moss	Fining	Boil	15 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 14.9 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

Try subbing 2.4kg Munich for 2kg pale malt.

Last Updated and Sharing

429

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Brews

Public: Yup, Shared
Last Updated: 2020-10-25 19:25 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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