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Busty Poida

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday June 26th 2022
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Goat Porter

OG: 1.055 FG: 1.015 ABV: 5.2% IBU: 27

1.056
1.010
6.0%
26.6
38.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 63.6%
1.20 kg Munich1.2 kg Munich 37 6 10.9%
0.80 kg American - Caramel / Crystal 40L0.8 kg Caramel / Crystal 40L 34 40 7.3%
0.60 kg Simpsons - Chocolate Malt0.6 kg Chocolate Malt 31.7 444 5.5%
0.40 kg Simpsons - Black Malt0.4 kg Black Malt 34 700 3.6%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Boil 30 min 21.15 50%
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Boil 5 min 5.49 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
2 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
40 L Strike -- 71 °C --
Infusion -- 67 °C 30 min
20 L Fly Sparge -- 77 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.7 L. Suggest reducing initial water volume to 45.4 L and adding 6.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 27.5
Mash volume with grains 34.8
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 36.1 L) 34.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.7 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 45 L) 47
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 45
Total: 61.9  
Equipment Profile Used: System Default
"Busty Poida" American Porter beer recipe by Garth Brews. All Grain, ABV 6.02%, IBU 26.63, SRM 38.4, Fermentables: (Maris Otter Pale, Munich, Caramel / Crystal 40L, Chocolate Malt, Black Malt, Flaked Oats) Hops: (East Kent Goldings) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Beer Nutrient, Whirlfloc)
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  • Last Updated: 2022-07-08 10:17 UTC