Breakfast Porter - Beer Recipe - Brewer's Friend

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Breakfast Porter

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.37 liters
Post Boil Size: 24.42 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday September 27th 2022
1.052
1.013
5.0%
33.0
48.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Pauls Malt - Maris Otter Keep Flying3.5 kg Maris Otter Keep Flying 38 4.91 59.3%
700 g Rolled Oats700 g Rolled Oats 33 4.37 11.9%
800 g Pauls Malt - Captains Classic - Cara Malt800 g Captains Classic - Cara Malt 34.5 25.19 13.6%
600 g Pauls Malt - Mark 5 (Med Crystal)600 g Mark 5 (Med Crystal) 34 170.12 10.2%
300 g Briess - Organic Chocolate Malt300 g Organic Chocolate Malt - (late boil kettle addition) 33.6 932.5 5.1%
5,900 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 17.3 Boil 60 min 20.57 18.2%
21 g Cascade21 g Cascade Hops Leaf/Whole 6.4 Boil 20 min 8.8 38.2%
14 g Amarillo14 g Amarillo Hops Leaf/Whole 8.02 Boil 5 min 2.42 25.5%
10 g Perle10 g Perle Hops Pellet 8.2 Boil 3 min 1.21 18.2%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Coffee Flavor Whirlpool 0 min.
 
Yeast
BSI - ABS3 Belgian Ale
Amount:
10 Grams
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 123.6 g       Temp: 20 °C       CO2 Level: 2.2 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
Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.5
Mash volume with grains 25.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 14.2 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 24.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.4 L) 23
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Cold brew coffee 24hr in 1 ltr bottle, filtered to chilled wort
Choc malt steeped 1/2 hr before boil.

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  • Last Updated: 2024-02-08 20:27 UTC