2024 Porter - Beer Recipe - Brewer's Friend

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2024 Porter

165 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cap'm/Iggy
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday January 31st 2024
1.050
1.012
4.9%
26.6
24.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 81.8%
1.50 lb Thomas Fawcett - Crystal Malt II1.5 lb Crystal Malt II 34 65 6.8%
1 lb Muntons - Chocolate Malt1 lb Chocolate Malt 30.8 350 4.5%
1 lb Briess - Special Roast1 lb Special Roast 33 40 4.5%
0.50 lb Thomas Fawcett - Pale Chocolate Malt0.5 lb Pale Chocolate Malt 32.2 230 2.3%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 23.71 75%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.4 Boil 10 min 2.87 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
7.96 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 404 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
5ml lactic/4g gypsum/10g ca/cl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Temperature -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.15 gal (52.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.15 gal (4.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.76 gal (75.04 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 6.76 gal (27.04 qt) sparge/top-off. 17 68  
Strike water volume (equipment estimates 16.15 g | 64.6 qt) 17 68  
Mash volume with grains (equipment estimates 17.91 g | 71.6 qt) 18.76 75  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.15 g | 52.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.5 46  
Volume into fermentor 11.5 46  
Total: 17 68
Equipment Profile Used: System Default
 
Notes

Clone of Brown Bag Porter NHB Gold 2012 recipe:
For 11.5 Gallons (43.53 L)

16.0 lb (7.2 kg) Maris Otter pale malt<br />
1.75 lb (0.79 kg) 70° L U.K. brown malt<br />
1.75 lb (0.79 kg) 40° L U.S. crystal malt<br />
1.06 lb (0.48 kg) Thomas Fawcett 200° L chocolate malt<br />
2.oz (57 g) Fuiggle pellet hops, 4.5% a.a. (60 min)<br />
0.75 oz (21 g) E.K. Goldings pellet hops, 4.5% a.a. (60 min)<br />
1.0 oz (28 g) E.K. Goldings pellet hops, 4.7% a.a. (10 min)
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  • Last Updated: 2024-02-03 23:14 UTC