Fruit Porter - Beer Recipe - Brewer's Friend

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Fruit Porter

225 calories 23.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 33.07 liters
Post Boil Size: 27.08 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 225 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Saturday November 13th 2021
1.073
1.018
7.2%
51.6
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 69%
1 kg United Kingdom - Dark Crystal 80L1 kg Dark Crystal 80L 33 80 13.8%
1 kg Bairds - Chocolate Malt1 kg Chocolate Malt 31 500 13.8%
0.25 kg Crisp Malting - Pale Wheat Malt0.25 kg Pale Wheat Malt 38.7 2 3.4%
7.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Challenger55 g Challenger Hops Pellet 8.5 Boil 60 min 51.61 100%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.9
Mash volume with grains 15.7
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 24.3 L) 30.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 33.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 27.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.1 L) 21
Total: 41.2  
Equipment Profile Used: System Default
"Fruit Porter" No Profile Selected beer recipe by James KP. All Grain, ABV 7.22%, IBU 51.61, SRM 50, Fermentables: (Maris Otter Pale, Dark Crystal 80L, Chocolate Malt, Pale Wheat Malt) Hops: (Challenger) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-26 23:52 UTC