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Harry Porter

4326 calories 393.6 g 10 L
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 17.65 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Christophe
Calories: 4326 calories (Per 10L)
Carbs: 393.6 g (Per 10L)
Created: Saturday December 14th 2024
1.047
1.009
5.0%
28.3
28.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Pauls Malt - Maris Otter Keep Flying2 kg Maris Otter Keep Flying 38 2.4 70.2%
0.30 kg Castle Malting - Château Munich Light0.3 kg Château Munich Light 34 7.6 10.5%
0.20 kg Castle Malting - Château Crystal0.2 kg Château Crystal 34.4 60.6 7%
0.15 kg Castle Malting - Château Chocolat0.15 kg Château Chocolat 38 488.1 5.3%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 5.3%
0.05 kg Castle Malting - Château Black0.05 kg Château Black 34 488 1.8%
2.85 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Goldings20 g Goldings Hops Leaf/Whole 5.2 First Wort 60 min 23.25 50%
10 g Goldings10 g Goldings Hops Leaf/Whole 5.2 Hop Stand at 80 °C 15 min 1.2 25%
10 g Goldings10 g Goldings Hops Leaf/Whole 5.2 Boil 10 min 3.83 25%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3.90 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
19 L Strike 71 °C 68 °C 60 min
mashout Temperature 68 °C 76 °C --
Quick Water Requirements
Water Liters
Total strike volume 21.4
Mash volume with grains 23.3
Grain absorption losses -2.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 17.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 11.8 L) 13
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 13
Total: 21.4  
Equipment Profile Used: System Default
"Harry Porter" English Porter beer recipe by Christophe. BIAB, ABV 4.98%, IBU 28.28, SRM 28.89, Fermentables: ( Maris Otter Keep Flying, Château Munich Light, Château Crystal, Château Chocolat, Flaked Oats, Château Black) Hops: (Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2024-12-14 13:43 UTC