Brown Porter - C P Ellis Cannon Brewhouse Knightsbridge - September 1820 - Beer Recipe - Brewer's Friend

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Brown Porter - C P Ellis Cannon Brewhouse Knightsbridge - September 1820

183 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 1636.3 liters (fermentor volume)
Pre Boil Size: 2015.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Dead Brewers' Society (AWW)
Calories: 183 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Saturday November 21st 2015
1.059
1.018
5.4%
32.8
64.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
78.08 kg United Kingdom - Pale 2-Row78.08 kg Pale 2-Row 38 5.17 20%
78.08 kg United Kingdom - Amber78.08 kg Amber 32 70.55 20%
234.24 kg United Kingdom - Brown234.24 kg Brown 32 171.96 60%
390.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,865.70 g East Kent Goldings1865.7 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 165 min 16.41 50%
1,865.70 g East Kent Goldings1865.7 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 90 min 16.38 50%
3,731.40 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
London Porter/Dark Ales
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1488 L 1st Mash Infusion -- 60 °C 95 min
Starting Mash Thickness: 3.82 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1660.66 L. Suggest reducing initial water volume to 45.4 L and adding 1615.26 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1748.99 L 1491.3
Strike water volume at mash thickness of 3.8 L/kg 1491.3
Mash volume with grains 1749
Grain absorption losses -390.4
Remaining sparge water volume (equipment estimates 560.6 L) 915.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1660.7 L) 2015.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -18.7
Post boil Volume 1636.3
Going into fermentor 1636.3
Total: 2406.8  
Equipment Profile Used: System Default
 
Notes

This is the same as the White Porter except that the malt ratio is 20% Pale (Highly Diastatic or Pale with diastase additiion), 20% Amber & 60% Brown Malt. The Amber Malt (if English) has hardly any diastatic value and I would, therefore, suggest using Belgian diastatic malt in this instance).

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  • Last Updated: 2016-03-02 11:37 UTC