2024 English Porter - Beer Recipe - Brewer's Friend

2024 English Porter

151 calories 12 g
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 93%
Calories: 151 calories (Per )
Carbs: 12 g (Per )
Created: Saturday March 23rd 2024
1.050
1.007
5.7%
33.4
28.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Weyermann - Floor-Malted Bohemian Pilsner2.3 kg Floor-Malted Bohemian Pilsner 36.3 1.9 78.6%
0.19 kg Brown Malt0.19 kg Brown Malt 34 90.36 6.5%
0.15 kg Simpsons - Crystal Medium0.15 kg Crystal Medium 33 65.01 5.1%
0.12 kg Simpsons - Crystal Dark0.115 kg Crystal Dark 33 120 3.9%
0.09 kg Crisp Malting - Chocolate Malt0.085 kg Chocolate Malt 32.66 450 2.9%
0.09 kg Gladfield - Light Chocolate Malt0.085 kg Light Chocolate Malt 32.7 355 2.9%
2.93 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops 0.00 / g
0.00
Pellet 5 Boil 60 min 20.54 36.4%
20 g Fuggles20 g Fuggles Hops 0.00 / g
0.00
Pellet 4.8 Boil 15 min 9.78 36.4%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 5 min 3.07 27.3%
55 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temp rest Infusion 70 °C 67 °C 60 min
Mash Out Temperature 67 °C 75 °C 10 min
8 L Sparge Fly Sparge 75 °C 80 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
2.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.38 ml Phosphoric acid - 85% / 100 Milliliters Water Agt Sparge --
0.50 each Whirlfloc tablet Fining Boil 10 min.
0.10 tsp Gelatin Fining Kegging --
0.30 g sodium metabisulphate Water Agt Kegging --
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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

Mean brews. Intended to use Maris Otter, pulled pilsner out instead ...
Mashed in 10:45am Weds 17Apr24. End of mash first runnings 15.75 brix=1.062. Added couple litres extra sparge water. Collected 18 litres 10 brix=1.039. Added fuggles at 15 min, 16 litres @ 12 brix=1.046. 14 litres @13brix=1.050 into fermenter. Yeast best before Jan 2024. Pitched one smack pack (56 hour, mild swelling) wy1275 approx 5pm @19C. Pitched 2nd smack pack 1275 (3 hour, not sure if swelled at all) 1:30pm Thurs 18/4. Stuck at 13 brix fri am, Sat am, no sign of krausen. Sat 20/4 2 pm added 3/4 smack pack of in date wy1335, smacked for 3 hours - scattered bubbles from the 1275 possibly starting to krausen? 8:30am Sun 21Apr 12 brix=1.043. 10am Mon 11 brix=1.037. Tues 23Apr 9am, 9.25 brix=1.026 1pm put on cling film to restrict oxygenation after ferm - 9 brix=1.025. 8:45 am Weds 24Apr 8.25 brix=1.020, upped to 20C. Fri 26Apr 1:30pm 7.5 brix=1.016. Sat am 7.5 brix. Sun 28Apr moved to sitting room to free up fridge. Packaged Weds 8 May 2024, 6 brix=1.007, mini keg, 7x330, 1x750. Used gelatin, SMB.

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Brew Count: 0
Last Updated: 2024-05-13 05:07 UTC

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