Brewer's Friend

Print

Patty's Porter

284 calories 29.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.31 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Saturday October 28th 2023
1.085
1.022
8.2%
40.4
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bairds - Maris Otter Pale Ale5 lb Maris Otter Pale Ale 37.5 2.5 74.2%
12 oz Crisp Malting - Brown Malt12 oz Brown Malt 32.7 65 11.1%
6.10 oz Briess - Barley, Flaked6.1 oz Barley, Flaked 32.2 1.4 5.7%
6 oz Bairds - Medium Caramel / Crystal 80L6 oz Medium Caramel / Crystal 80L 34 80 5.6%
3.70 oz Briess - Black Malt3.7 oz Black Malt 27 500 3.4%
107.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Fuggle (UK)0.5 oz Fuggle (UK) Hops Pellet 5 Boil at 212 °F 45 min 21.52 33.3%
0.50 oz Artisan - Fuggle (UK)0.5 oz Fuggle (UK) Hops Pellet 5 Boil at 212 °F 20 min 14.2 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 4.67 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak Cubes Medium Toast Flavor Secondary 10 days
100 ml Bourbon Flavor Secondary 10 days
0.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.20 g Gypsum Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 5 min.
0.50 each Campden Tablets Water Agt Mash 1 hr.
 
Yeast
CellarScience - English
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.4 oz       Temp: 68 °F       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
3 gal Protein rest Strike 165 °F 155 °F 60 min
0.5 gal Rinsing Sparge 160 °F 160 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.95 11.8  
Mash volume with grains 3.49 13.9  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 1.7 g | 6.8 qt) 1.45 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.56 g | 14.2 qt) 3.31 13.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.4 17.6
Equipment Profile Used: System Default
 
Notes

Brew Date: 9/14/25
Pre-Boil O.G. = 1.060
Post Boil O.G. = 1.084
F. G. Secondary 9/28/25 = 1.
Bottle Day =
ABV =


Secondary & oak cubes:
Bottle:
Test:

Last Updated and Sharing
 
746
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-09-16 08:03 UTC