Website - English Porter
208 calories
20.9 g
0.440 L
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
30 g |
East Kent Goldings30 g East Kent Goldings Hops |
|
Pellet |
6.3 |
Boil
|
30 min |
18.92 |
60% |
20 g |
East Kent Goldings20 g East Kent Goldings Hops |
|
Pellet |
6.3 |
Boil
|
15 min |
8.15 |
40% |
50 g
/ R 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
50 g |
East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops |
|
27.07 |
100% |
50 g
/ R 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
8.71 g |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
Priming
Method: sucrose
Amount: 74.3 g
Temp: 20 °C
CO2 Level: 2.1 Volumes |
Target Water Profile
RO Water
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
16 L |
Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls |
Strike |
74 °C |
67 °C |
60 min |
|
Mash Out |
|
75 °C |
75 °C |
10 min |
13.3 L |
Add sparge water until a pre boil volume has been reached |
Sparge |
75 °C |
75 °C |
5 min |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.7 L/kg
|
17.6 |
Mash volume with grains
|
20.8 |
Grain absorption losses
|
-4.8 |
Remaining sparge water volume (equipment estimates 11.2 L)
|
10.1 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 23.1 L)
|
22 |
Boil off losses
|
-2.9 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume (equipment estimates 20 L)
|
20.5 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 20.5 L)
|
20 |
Total:
|
27.7
|
Equipment Profile Used: |
System Default |
"Website - English Porter" English Porter beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 5.03%, IBU 27.07, SRM 55.09, Fermentables: (Finest Maris Otter, Brown Malt, CaraMunich II, Chocolate Malt) Hops: (East Kent Goldings) Other: (Yeast Nutrient)
Last Updated and Sharing
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- Last Updated: 2024-02-26 13:35 UTC