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Test Porter

170 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Monday January 26th 2026
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해질녘

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OG: 1.045 FG: 1.010 ABV: 4.5% IBU: 25

1.055
1.016
5.1%
27.3
36.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Simpsons - Finest Pale Ale Maris Otter1 kg Finest Pale Ale Maris Otter 37 2.6 33.3%
1 kg Simpsons - Finest Pale Ale Golden Promise1 kg Finest Pale Ale Golden Promise 37 2.4 33.3%
0.50 kg Simpsons - DRC0.5 kg DRC 34.7 115 16.7%
0.25 kg Simpsons - Brown Malt0.25 kg Brown Malt 32 187.93 8.3%
0.25 kg Thomas Fawcett - Dark Crystal Malt II0.25 kg Dark Crystal Malt II 33 120 8.3%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Fuggles18 g Fuggles Hops Pellet 5.1 Boil 60 min 22.86 72%
7 g Fuggles7 g Fuggles Hops Pellet 5.1 Boil 15 min 4.41 28%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Paju Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 70 50 200
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 12
Mash volume with grains 14
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 8.7 L) 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 18.4  
Equipment Profile Used: System Default
"Test Porter" English Porter beer recipe by Brewer #453868. All Grain, ABV 5.1%, IBU 27.27, SRM 36.52, Fermentables: (Finest Pale Ale Maris Otter, Finest Pale Ale Golden Promise, DRC, Brown Malt, Dark Crystal Malt II) Hops: (Fuggles) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-31 15:03 UTC