ENGLISH PORTER CCM - Beer Recipe - Brewer's Friend

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ENGLISH PORTER CCM

174 calories 17.2 g 355 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 31.12 liters
Post Boil Size: 24.4 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CERVEZA TABASCO
Calories: 174 calories (Per 355ml)
Carbs: 17.2 g (Per 355ml)
Created: Saturday November 5th 2022
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OG: 1.053 FG: 1.010 ABV: 5.6% IBU: 23

1.053
1.012
5.4%
28.7
26.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,850 g Great Western - Premium 2-Row3850 g Premium 2-Row 37 2 70%
950 g Bestmalz - BEST Biscuit950 g BEST Biscuit 35 20 17.3%
440 g Bestmalz - BEST Special X440 g BEST Special X 34.5 132.5 8%
260 g Bestmalz - BEST Chocolate260 g BEST Chocolate 34.5 337.82 4.7%
5,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Yakima Valley Hops - East Kent Golding40 g East Kent Golding Hops Pellet 6.7 Boil at 100 °C 60 min 28.67 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
1.69 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
3.38 g Calcium Chloride Water Agt Sparge 10 min.
1.90 g Epsom Salt Water Agt Sparge 10 min.
0.56 g Gypsum Water Agt Sparge 10 min.
0.30 ml Lactic acid Water Agt Sparge 10 min.
1.25 g Whirlfloc tablet Fining Boil 15 min.
2.50 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24.7 12.1 15.6 22 109 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L BETAAMILASA Strike 70.5 °C 65.5 °C 60 min
MASH OUT Vorlauf 76 °C 76 °C 10 min
18.59 L BATCH SPARGE Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.8 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 31.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 24.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.4 L) 22
Total: 37.5  
Equipment Profile Used: System Default
"ENGLISH PORTER CCM" Brown Porter beer recipe by CERVEZA TABASCO. All Grain, ABV 5.38%, IBU 28.67, SRM 26.29, Fermentables: (Premium 2-Row, BEST Biscuit, BEST Special X, BEST Chocolate) Hops: (East Kent Golding) Other: (Calcium Chloride, Epsom Salt, Gypsum, Lactic acid, Whirlfloc tablet, Beer Nutrient)
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  • Last Updated: 2025-03-15 21:41 UTC