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Porter

345 calories 30.5 g 0.75 L
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.8 liters
Post Boil Size: 27.05 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 345 calories (Per 0.75L)
Carbs: 30.5 g (Per 0.75L)
Created: Sunday June 9th 2024
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ENGLISH PORTER CCM

by ANTHONIO10

OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 29

1.050
1.009
5.3%
30.4
45.1
5.7
17.09
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,750 g Weyermann - Munich Dark 20L2750 g Munich Dark 20L 1.90 € / kg
5.23 € 		36.8 25 52.4%
350 g Weyermann - CaraAmber350 g CaraAmber 3.60 € / kg
1.26 € 		34.5 69.99 6.7%
350 g Flaked Wheat350 g Flaked Wheat 2.15 € / kg
0.75 € 		34 2 6.7%
300 g Simpsons - Chocolate Malt300 g Chocolate Malt 3.34 € / kg
1.00 € 		34.5 999.99 5.7%
1,500 g Weyermann - Pale Ale1500 g Pale Ale 1.75 € / kg
2.63 € 		37.3 6 28.6%
5,250 g / 10.86 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Leaf/Whole 12 Boil 60 min 23.58 50%
10 g Nugget10 g Nugget Hops Leaf/Whole 12 Boil 10 min 4.27 25%
10 g Nugget10 g Nugget Hops Leaf/Whole 12 Whirlpool 0 min 2.5 25%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 0 min.
9 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Kveik Yeastery - K1 Voss Kveik
Amount:
7 Grams
Cost:
0.89 € / g
6.23 €
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
15 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
6.23 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 167.6 g       Temp: 30 °C       CO2 Level: 2.25 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
23 L protease / glucanase Strike 54 °C 50 °C 5 min
beta-amylase Temperature 65 °C 65 °C 30 min
alpha-amylase Temperature 72 °C 72 °C 10 min
mash out Temperature 78 °C 78 °C 5 min
12 L until 20L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 16.8
Mash volume with grains 20.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.3 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 29.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24.1 L) 27.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 24
Total: 36  
Equipment Profile Used: System Default
"Porter" Brown Porter beer recipe by JeanMax. All Grain, ABV 5.33%, IBU 30.35, SRM 45.07, Fermentables: (Munich Dark 20L, CaraAmber, Flaked Wheat, Chocolate Malt, Pale Ale) Hops: (Nugget) Other: (Baking Soda, Chalk, Calcium Chloride (dihydrate), CRS/AMS (6.3% HCl, 8.6% H2SO4), Salt)
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  • Last Updated: 2026-04-05 18:46 UTC