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English Porter

160 calories 16.5 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.2175 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday August 28th 2023
1.052
1.013
5.2%
28.4
22.9
5.4
1.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.89 kg Thomas Fawcett - Maris Otter Pale Ale Malt1.88717 kg Maris Otter Pale Ale Malt 38 2.65 78.5%
0.19 kg United Kingdom - Brown0.188604 kg Brown 32 65 6.6%
0.14 kg United Kingdom - Crystal 60L0.144242 kg Crystal 60L 34 60 5.3%
0.11 kg United Kingdom - Dark Crystal 80L0.113443 kg Dark Crystal 80L 33 80 4.1%
0.09 kg Bestmalz - BEST Chocolate0.0856382 kg BEST Chocolate 34.5 337.82 3.2%
0.06 kg United Kingdom - Pale Chocolate0.0628089 kg Pale Chocolate 33 207 2.27%
2.48 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g East Kent Goldings12.5 g East Kent Goldings Hops 0.05 € / g
0.63 € 		Pellet 6.1 Boil 60 min 17.47 28.7%
19 g Fuggles19 g Fuggles Hops 0.05 € / g
0.95 € 		Pellet 3.5 Boil 15 min 7.56 43.7%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 6.1 Boil 5 min 3.34 27.6%
43.50 g / 1.58 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 g Epsom Salt Water Agt Mash 1 hr.
0.25 g Gypsum Water Agt Mash 1 hr.
1.73 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
7.90 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 77 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 69 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 11 59 79 78 101
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 69 °C 67 °C 60 min
Temperature 67 °C 76 °C 15 min
6 L Sparge 76 °C 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.3 L) 18.6
Mash volume with grains (equipment estimates 22.9 L) 20.2
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 15.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Volume into fermentor 12
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

Chill to 19C, oxygenate andferment at 20C for 7 days and raise to 21C and hold for another 7 days

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  • Last Updated: 2023-08-28 12:02 UTC