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London Porter

213 calories 21.6 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.86 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Colin Churchward
Calories: 213 calories (Per 500ml)
Carbs: 21.6 g (Per 500ml)
Created: Wednesday September 9th 2020
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by Terry_R (in UK)

OG: 1.046 FG: 1.008 ABV: 5.0% IBU: 29

1.046
1.011
4.6%
33.5
44.9
5.3
16.65
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.42 kg Crisp Malting - Finest Maris Otter3.42 kg Finest Maris Otter £ 1.64 / kg
£ 5.61 		37.1 6 76%
540 g Crisp Malting - Brown Malt540 g Brown Malt £ 3.04 / kg
£ 1.64 		32.7 120 12%
450 g Crisp Malting - Crystal Dark - 77L450 g Crystal Dark - 77L £ 2.92 / kg
£ 1.31 		33.1 399.99 10%
90 g Crisp Malting - Chocolate Malt90 g Chocolate Malt £ 1.46 / kg
£ 0.13 		32.66 950 2%
4,500 g / £ 8.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Olicana33 g Olicana Hops £ 0.09 / g
£ 2.97 		Leaf/Whole 6.8 Boil 60 min 27.23 45.2%
20 g Goldings20 g Goldings Hops £ 0.09 / g
£ 1.80 		Leaf/Whole 3.7 Boil 15 min 4.46 27.4%
20 g Goldings20 g Goldings Hops £ 0.09 / g
£ 1.80 		Leaf/Whole 3.7 Boil 5 min 1.79 27.4%
73 g / £ 6.57
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient £ 0.21 / g
£ 0.46 		Other Boil 10 min.
0.50 each Protafloc £ 0.28 / each
£ 0.14 		Fining Boil 10 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
£ 0.60
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
£ 0.78 / each
£ 0.78
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.78 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 12 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 0.5 campden tablet to water before heating and mix.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 71.3C strike water Strike 71 °C 67 °C 60 min
Mash out 75C Temperature 75 °C 75 °C 10 min
10.35 L 78C sparge Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

This is a classic London Porter recipe. It uses the rumoured Fullers London Porter grain bill of 12% Brown Malt, 10% Crystal and 2% Chocolate Malt. I've used Dark Crystal to give some more depth to it. The beer will have a dark brown colour with a hint of amber. Yeast used was London 1028 which is good for brewing Porters but London III 1318 can also be used for a less dry finish.

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  • Last Updated: 2025-05-25 06:50 UTC