114 Dark days English porter - Beer Recipe - Brewer's Friend

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114 Dark days English porter

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 45 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday August 5th 2020
1.050
1.011
5.1%
31.4
31.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg AU - Ale malt4.5 kg Ale malt 37 3.5 70%
0.64 kg Simpsons - Crystal Dark0.64 kg Crystal Dark 35 100 10%
0.13 kg German - Carafa II0.13 kg German - Carafa II 32 425 2%
0.76 kg GB - brown malt0.76 kg brown malt 32.2 190 11.8%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 4.7%
0.10 kg German - Acidulated Malt0.1 kg German - Acidulated Malt 27 3.4 1.6%
6.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 7.6 Boil 35 min 24.16 66.7%
20 g Challenger20 g Challenger Hops Pellet 7.6 Boil 15 min 7.23 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 62 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 21.4 L) 20.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 32.6 L) 32
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 28
Going into fermentor 28
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Fullers optic porter recipe clone, got it from the fellers at Jims Beer kit.
One of the best porters I,ve tried so far, very similar to other craft breweries smooth porters.
Dont give much too much of this beer away & they usually want more(Go brew your own!).
I use rainwater, so RO would work well, London water is imperative.
Have used Windsor yeast to get a 9/10 beer but us05 makes it a 9.5!
This is nice!.
Cheers.
111 brewed 8/6/20 nailed the og! @ 70%
27/6/20-wow 9.75 excellent porter-this is amazingly good.5.2% with prime.
070720-5 Week old porter best ive made to date & will be hard to beat!

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  • Public: Yup, Shared
  • Last Updated: 2020-08-22 07:20 UTC