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A&H The Porter clone

195 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.41 liters
Post Boil Size: 17.19 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Maurits van der Boon
Calories: 195 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Tuesday July 15th 2025
1.064
1.012
6.7%
39.7
69.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.82 kg Thomas Fawcett - Maris Otter Pale Ale Malt2.82 kg Maris Otter Pale Ale Malt 38 5.57 66.2%
310 g Weyermann - CaraRye310 g CaraRye - (late mash tun addition) 33 198.64 7.3%
305 g The Swaen - GoldSwaen Brown Supreme305 g GoldSwaen Brown Supreme 34 300.05 7.2%
305 g The Swaen - Munich Light305 g Munich Light 35.3 13.18 7.2%
220 g Aromatic Malt220 g Aromatic Malt 35 51.87 5.2%
200 g Bestmalz - BEST Chocolate200 g BEST Chocolate - (late boil kettle addition) 34.5 899.99 4.7%
100 g Weyermann - Roasted Barley100 g Roasted Barley - (late boil kettle addition) 29.9 1151.32 2.3%
4,260 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.3 Boil 60 min 13.53 11.1%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.3 Boil 20 min 8.19 11.1%
15 g Cascade15 g Cascade Hops Pellet 5.3 Boil 20 min 8.19 11.1%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.3 Boil 10 min 4.91 11.1%
15 g Cascade15 g Cascade Hops Pellet 5.3 Boil 10 min 4.91 11.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.3 Whirlpool at 75 °C 0 min 22.2%
30 g Cascade30 g Cascade Hops Pellet 5.3 Whirlpool at 75 °C 0 min 22.2%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.75 g Ascorbic Acid Water Agt Mash 1 hr.
1.99 g Baking Soda Water Agt Mash 1 hr.
2.06 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.25 g Citric acid Water Agt Mash 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
3.75 g Irish Moss Fining Boil 10 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:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
22.3 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.5 L) 25.6
Mash volume with grains (equipment estimates 29.3 L) 28.4
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.4 L) 20.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 15.3 L) 17.2
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 16.9 L) 15
Total: 25.6  
Equipment Profile Used: System Default
"A&H The Porter clone" Brown Porter beer recipe by Maurits van der Boon. BIAB, ABV 6.74%, IBU 39.73, SRM 69.8, Fermentables: (Maris Otter Pale Ale Malt, CaraRye, GoldSwaen Brown Supreme, Munich Light, Aromatic Malt, BEST Chocolate, Roasted Barley) Hops: (East Kent Goldings, Cascade) Other: (Ascorbic Acid, Baking Soda, Calcium Chloride (dihydrate), Citric acid, Gypsum, Salt, Irish Moss)
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  • Last Updated: 2025-07-23 06:00 UTC