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Porter

183 calories 21.3 g 12 oz
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Beer Stats
Method: Extract
Style: English Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Sunday May 24th 2020
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SBS Working Class Hero British Porter

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OG: 1.044 FG: 1.012 ABV: 4.3% IBU: 30

1.055
1.017
5.0%
32.5
31.1
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row 37 1.8 71.1%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Munich Millet Malt - Gluten Free1 lb Munich Millet Malt - Gluten Free 25 7 8.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.9%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4.4%
8 oz Briess - Black Malt - 2-Row8 oz Black Malt - 2-Row 25 500 4.4%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 2.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 6.8 Boil 60 min 28.08 50%
1 oz Cascade1 oz Cascade Hops Pellet 5.4 Boil 5 min 4.45 50%
2 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Includes 1.5 gal of dress space. Strike 154 °F 154 °F 60 min
0.5 gal Couldn't sparge any more or there would be too much liquid in brew kettle. Sparge -- 154 °F --
2.5 gal Steeped separately than mash. Added steep water to brew kettle. Steeping -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.98 g | 31.9 qt) 8.16 32.6  
Mash volume with grains (equipment estimates 7.98 g | 31.9 qt) 9.06 36.2  
Grain absorption losses (steeping) -1.41 -5.6  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

OG: 1.044 at 75 deg F (1.045)
FG: 1.014 at 68 deg F
ABV: 4.07%

First all grain recipe.
Used Robobrew v3 with stainless steel wort chiller.
Mash base malt for 60 min. Steep specialty grains separately in 2.5 gal water (30 min at 165-170 deg F). Rinsed base malt with only 0.5 gal water because specialty malt water will add much more to wort.
Bring to boil, had boil over before so hops.
Cool with wort chiller. Used sink with cold water and recirculating pump for water. Added two ice blocks to water once wort chilled a bit. Got to 76 deg F before pitching yeast. Sanitized test packages but once dropped. Used other and then added rest of one that dropped.
Ferment in plastic bucket with spigot. Ferment in kegerator. No temperature controller so occasionally turn fridge on and off. Beer was at 68 deg F after first day.

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  • Last Updated: 2020-05-31 18:39 UTC