Portier VI - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Portier VI

135 calories 14.7 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 90 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Saturday August 20th 2016
1.044
1.012
4.1%
21.1
25.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
750 g German - Vienna750 g Vienna 37 4 50%
200 g United Kingdom - Oat Malt200 g Oat Malt 28 2 13.3%
150 g Belgian - Munich150 g Munich 38 6 10%
50 g Belgian - Chocolate50 g Chocolate 30 340 3.3%
50 g Belgian - Special B50 g Special B 34 115 3.3%
50 g Candi Syrup - Belgian Candi Syrup - Amber (40L)50 g Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 3.3%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 3.3%
50 g German - Carafa I50 g Carafa I 32 340 3.3%
50 g German - Smoked Malt50 g Smoked Malt 37 3 3.3%
50 g United Kingdom - Amber50 g Amber 32 27 3.3%
50 g United Kingdom - Brown50 g Brown 32 65 3.3%
1,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Challenger5 g Challenger Hops Leaf/Whole 8.5 Boil 90 min 17.52 12.5%
25 g Challenger25 g Challenger Hops Leaf/Whole 8.5 Aroma 1 min 3.53 62.5%
10 g Challenger10 g Challenger Hops Leaf/Whole 8.5 Dry Hop 5 days 25%
40 g / 0.00 €
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18 L) 11.4
Mash volume with grains (equipment estimates 19 L) 12.3
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 9
Volume increase from sugar/extract (late additions) 0
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 7
Volume into fermentor 7
Total: 11.4  
Equipment Profile Used: System Default
 
Notes

Use Winsor isof Nottingham for more fruity esters.
Replaced Pale Ale by Munich due to no Pale Ale in stock.
Slightly upped the base grain content to reach 4%.
Introduced a sniff of dry-hopping.

Last Updated and Sharing
 
831
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-08-27 12:36 UTC