1839 Porter - Beer Recipe - Brewer's Friend

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1839 Porter

20278 calories 2027.7 g 51 L
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 561 liters
Post Boil Size: 550 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 20278 calories (Per 51L)
Carbs: 2027.7 g (Per 51L)
Created: Monday April 14th 2025
1.043
1.010
4.3%
45.8
41.6
5.9
159.57
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
50 kg Warminster Maltings - Low Color Pale Ale Malt50 kg Low Color Pale Ale Malt £ 0.91 / kg
£ 45.50 		38 3.6 55.6%
10 kg Warminster Maltings - Brown Malt10 kg Brown Malt £ 1.18 / kg
£ 11.75 		34 120 11.1%
5 kg Warminster Maltings - Chocolate malt5 kg Chocolate malt £ 1.18 / kg
£ 5.88 		32.6 1199.99 5.6%
25 kg Warminster Maltings - Dextrin malt25 kg Dextrin malt £ 0.91 / kg
£ 22.63 		30 3.9 27.8%
90 kg / £ 85.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
700 g Charles Faram - Centennial700 g Centennial Hops £ 21.02 / kg
£ 14.71 		Leaf/Whole 9.5 Boil 60 min 40.99 58.3%
500 g Charles Faram - Centennial500 g Centennial Hops £ 21.02 / kg
£ 10.51 		Leaf/Whole 9.5 Boil 5 min 4.75 41.7%
1,200 g / £ 25.22
 
Other Ingredients
Amount Name Cost Type Use Time
1 L Brausol £ 3.20 / l
£ 3.20 		Fining Mash 0 min.
5 L Hypoquest £ 0.88 / l
£ 4.40 		Other Mash 0 min.
5 L Percid £ 1.08 / l
£ 5.40 		Other Mash 0 min.
£ 13.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 35.60 / each
£ 35.60
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1875 B cells required
£ 35.60 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Cambridge water profile
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
320 L Strike 68 °C 67 °C 60 min
355 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 511.7 L. Suggest reducing initial water volume to 45.4 L and adding 466.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 329.4 L 270
Strike water volume at mash thickness of 3 L/kg 270
Mash volume with grains 329.4
Grain absorption losses -90
Remaining sparge water volume (equipment estimates 332.6 L) 381.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 511.7 L) 561
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -6
Post boil Volume (equipment estimates 500 L) 550
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 550 L) 500
Total: 651.9  
Equipment Profile Used: System Default
 
Notes

riffin Brewery 1839 Porter

from notes in the City of Westminster archive.

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.88
Anticipated OG: 1.060 Plato: 14.84
Anticipated SRM: 30.8
Anticipated IBU: 55.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.5 8.75 lbs. Pale Malt (Maris Otter) UK 1.038 4
14.9 1.63 lbs. Brown Malt UK 1.035 74
4.6 0.50 lbs. Black Patent Malt UK 1.027 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Willamette Whole 4.00 51.1 60 min.
1.50 oz. Willamette Whole 4.00 4.3 5 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale

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  • Last Updated: 2025-04-26 09:08 UTC