Coal House Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Coal House Porter

240 calories 22.9 g 500 ml
brewer logo
Beer Stats
Method: Extract
Style: English Porter
Boil Time: 40 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Pieman Brewing
Calories: 240 calories (Per 500ml)
Carbs: 22.9 g (Per 500ml)
Created: Sunday March 7th 2021
1.052
1.011
5.4%
30.1
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Dry Malt Extract - Dark1000 g Dry Malt Extract - Dark 44 30 29.9%
1,000 g Dry Malt Extract - Light1000 g Dry Malt Extract - Light 42 4 29.9%
300 g Brown Sugar300 g Brown Sugar - (late fermenter addition) 45 15 9%
2,300 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
500 g Weyermann - Chocolate Wheat500 g Chocolate Wheat 34.8 415 14.9%
200 g Muntons - Dark Crystal200 g Dark Crystal 33 150 6%
350 g Weyermann - Caramunich Type 2350 g Caramunich Type 2 34 45 10.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops Pellet 15 Boil 30 min 30.09 66.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Dry Hop 4 days 33.3%
42 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
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 L Steeping 70 °C 65 °C 45 min
2 L Sparge 77 °C 77 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 11.7 L) 10.8
Mash volume with grains (equipment estimates 11.7 L) 11.5
Grain absorption losses (steeping) -1.1
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 11.9 L) 11
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 8
Top off amount 12
Going into fermentor 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: 22.8  
Equipment Profile Used: System Default
 
Notes

OG was 1.040 @ 23°C so added 300gms of brown sugar dissolved in 300 mls of boiled water to fermenter prior to pitching yeast.

Adjusted OG - 1.048
Yeast pitched at 23°C
Fermentation at 18°C

Last Updated and Sharing
 
342
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-10 04:48 UTC
  • Snapshot Created: 2021-03-07 15:01 UTC