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Coppinger Pale Porter 1815

308 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Wednesday June 24th 2026
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OG: 1.081 FG: 1.012 ABV: 9.1% IBU: 32

1.093
1.017
10.9%
37.5
40.6
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Ashburne® Mild Malt9 lb Ashburne® Mild Malt 36.34 5.3 47.4%
8 lb Muntons - Brown Malt8 lb Brown Malt 36 57 42.1%
1 lb Franco-Belges - Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 159.82 5.3%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 60 min 37.52 100%
2 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
White Labs - Old Sonoma Ale WLP076
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Jett 184
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.3 41.2
Equipment Profile Used: System Default
"Coppinger Pale Porter 1815" American Porter beer recipe by sptaylor. All Grain, ABV 10.88%, IBU 37.52, SRM 40.57, Fermentables: (Ashburne® Mild Malt, Brown Malt, Belgian Candi Sugar - Dark (275L), Brown Sugar) Hops: (Cluster)
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  • Public: Yup, Shared
  • Last Updated: 2026-07-15 20:06 UTC