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VICTORIAN SMOKED PORTER

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 70 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 87% (brew house)
Source: PD QUINN
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday June 11th 2026
1.057
1.014
5.7%
27.1
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,500 g Joe White - Ale Malt4500 g Ale Malt 36.8 2.81 46.8%
1,000 g Simpsons - Brown Malt1000 g Brown Malt 32 187.93 10.4%
500 g Simpsons - Crystal Medium500 g Crystal Medium 33 65.01 5.2%
500 g Simpsons - Chocolate Malt500 g Chocolate Malt 31.7 444 5.2%
2,000 g Weyermann - Beech Smoked Barley2000 g Beech Smoked Barley 35 2.7 20.8%
1,000 g Gladfield - Rolled Oats (blm)1000 g Rolled Oats (blm) 32.2 2.79 10.4%
115 g Simpsons - Crystal Extra Dark115 g Crystal Extra Dark 31.7 178.56 1.2%
9,615 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Fuggles80 g Fuggles Hops Pellet 4.5 First Wort at 76 °C 75 min 23.25 72.7%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil at 100 °C 15 min 3.81 27.3%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Yeast Nutrient Other Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced 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
28 L Strike 57 °C 55 °C 15 min
Steeping 66 °C 66 °C 60 min
76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.2 L. Suggest reducing initial water volume to 45.4 L and adding 4.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 35.1
Mash volume with grains 41.4
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 25.6 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.2 L) 45
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 43
Going into fermentor 43
Total: 55.5  
Equipment Profile Used: System Default
"VICTORIAN SMOKED PORTER" Brown Porter beer recipe by PD QUINN. All Grain, ABV 5.65%, IBU 27.06, SRM 33.64, Fermentables: (Ale Malt, Brown Malt, Crystal Medium, Chocolate Malt, Beech Smoked Barley, Rolled Oats (blm), Crystal Extra Dark) Hops: (Fuggles) Other: (Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2026-07-08 03:17 UTC