Cherry Ripe Porter - Beer Recipe - Brewer's Friend

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Cherry Ripe Porter

169 calories 15.1 g 375 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 44.57 liters
Post Boil Size: 42.89 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
No Chill: 60 minute extended hop boil time
Hop Utilization: 98%
Calories: 169 calories (Per 375ml)
Carbs: 15.1 g (Per 375ml)
Created: Saturday June 5th 2021
1.049
1.009
5.2%
27.9
21.0
5.4
20.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Coopers - Pale Malt6 kg Pale Malt $ 1.90 / kg
$ 11.40 		38 2.8 53.3%
0.75 kg Thomas Fawcett - Brown0.75 kg Brown $ 6.00 / kg
$ 4.50 		32 71 6.7%
0.75 kg Gladfield - Medium Crystal Malt0.75 kg Medium Crystal Malt 35.4 56.35 6.7%
0.75 kg Rolled Oats0.75 kg Rolled Oats 33 2.2 6.7%
0.25 kg German - Carafa III0.25 kg Carafa III - (late boil kettle addition) $ 6.00 / kg
$ 1.50 		32 535 2.2%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated 27 3.4 2.2%
2.50 kg Cherry2.5 kg Cherry - (late fermenter addition) 6.3 0 22.2%
11.25 kg / $ 17.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.70 g Fuggles (4.5 AA)18.7 g Fuggles (4.5 AA) Hops $ 0.09 / g
$ 1.72 		Pellet 3.9 Boil 45 min 4.66 38.5%
14.90 g Magnum (15 AA) / 52 Grams14.9 g Magnum (15 AA) / 52 Grams Hops $ 0.06 / g
$ 0.88 		Pellet 10.7 Boil 45 min 10.18 30.7%
15 g BSG - Sabro15 g Sabro Hops Pellet 13.8 Boil 30 min 13.06 30.9%
48.60 g / $ 2.60
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Cocao Nibs Flavor Boil 15 min.
10 g Roasted Coconut Flavor Boil 5 min.
3 each Vanilla Bean Spice Primary 5 days
100 g Roasted Coconut Flavor Primary 5 days
50 g Cocao Nibs Flavor Primary 5 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 20 °C       CO2 Level: 2.1 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
29.04 L Strike 69 °C 67 °C 60 min
22.84 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.83 L. Suggest reducing initial water volume to 45.4 L and adding 3.43 L sparge/top-off.  
Strike water volume at mash thickness of 3.3 L/kg 28.9
Mash volume with grains (equipment estimates 33.5 L) 34.7
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 29.6 L) 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 44.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42.9
Top off amount 1.1
Going into fermentor 44
Total: 54.2  
Equipment Profile Used: System Default
 
Notes

Carafa III cold steeped for 48 hours before straining into the boil kettle at the end of the boil.

20L of wort taken off prior to the addition of the cocoa nibs and coconut in the boil. Only 24L made it to the fermenter. Will use this either as a regular porter or for more flavouring.

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  • Last Updated: 2021-06-13 01:50 UTC
  • Snapshot Created: 2021-06-05 05:09 UTC