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Porter argenta

9045 calories 847.6 g 20 L
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.76 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: garias63
Calories: 9045 calories (Per 20L)
Carbs: 847.6 g (Per 20L)
Created: Tuesday November 18th 2025
1.049
1.010
5.1%
12.5
22.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg BA Malt - Pale Ale4 kg Pale Ale 38 4 74.3%
1 kg BA Malt - Pilsen1 kg Pilsen 37 2 18.6%
0.20 kg BA Malt - M Chocolate0.2 kg M Chocolate 29 400 3.7%
0.10 kg BA Malt - M Tostada0.1 kg M Tostada 29 500 1.9%
0.08 kg BA Malt - Avena0.08 kg Avena 33 2.2 1.5%
5.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Cascade5 g Cascade Hops Pellet 7 Boil 60 min 4.07 29.4%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 40 min 5.01 41.2%
5 g Victoria5 g Victoria Hops Pellet 12 Boil 15 min 3.46 29.4%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
24 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 99.7 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Santa Fe, Argentina
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 75 °C 68 °C 60 min
Steeping 68 °C 70 °C 20 min
Vorlauf 70 °C 70 °C 30 min
18 L Sparge 70 °C 72 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 36
Mash volume with grains (equipment estimates 39.6 L) 39.6
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 29.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Volume into fermentor 24
Total: 36  
Equipment Profile Used: System Default
"Porter argenta" Brown Porter beer recipe by garias63. BIAB, ABV 5.07%, IBU 12.54, SRM 22.29, Fermentables: (Pale Ale, Pilsen, M Chocolate, M Tostada, Avena) Hops: (Cascade, Victoria) Other: (Calcium Chloride (dihydrate), Epsom Salt, Phosphoric acid)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2026-02-18 15:53 UTC