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Ruby Porter

190 calories 16.9 g 375 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.12 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

No Chill: 30 minute extended hop boil time
Calories: 190 calories (Per 375ml)
Carbs: 16.9 g (Per 375ml)
Created: Thursday December 26th 2024
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Voyager Craft Malt - Veloria Schooner4 kg Veloria Schooner 35.9 8.11 75.3%
0.60 kg Barrett Burston - Munich Malt0.6 kg Munich Malt 35 19.05 11.3%
0.17 kg Barrett Burston - Chocolate Malt0.17 kg Chocolate Malt 34.5 450 3.2%
0.17 kg Briess - Midnight Wheat Malt0.17 kg Midnight Wheat Malt 25 1466.21 3.2%
0.37 kg Weyermann - Caramunich Type 20.37 kg Caramunich Type 2 34 118.59 7%
5.31 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.8 Boil at 100 °C 15 min 17.3 45.5%
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil at 100 °C 15 min 13.42 45.5%
5 g Fuggles5 g Fuggles Hops Pellet 4.5 Boil 15 min 2.68 9.1%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.33 g Gypsum Water Agt Mash 0 min.
1.33 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.66 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Start @ 45 C, add grain and salts then quickly increase to 66 C. Keep pH approximately 5.4 as required. Infusion 45 °C 66 °C 60 min
4 L Rinse well and collect wort. Sparge 50 °C 50 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.4
Mash volume with grains 22.9
Grain absorption losses -5.3
Remaining sparge water volume 9.9
Mash Lauter Tun losses -0.9
Pre boil volume 23.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 29.3  
Equipment Profile Used: System Default
"Ruby Porter" English Porter beer recipe by Brewer #446181. All Grain, ABV 5.88%, IBU 33.41, SRM 51.98, Fermentables: (Veloria Schooner, Munich Malt, Chocolate Malt, Midnight Wheat Malt, Caramunich Type 2) Hops: (East Kent Goldings, Willamette, Fuggles) Other: (Gypsum, Epsom Salt (MgSO4), Calcium Chloride (dihydrate), Baking Soda)
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  • Last Updated: 2026-05-18 12:00 UTC