Brown Porter - Beer Recipe - Brewer's Friend

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Brown Porter

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday August 24th 2016
1.050
1.014
4.8%
27.0
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.20 lb United Kingdom - Maris Otter Pale17.2 lb Maris Otter Pale 38 3.75 78.9%
1.80 lb American - Caramel / Crystal 40L1.8 lb Caramel / Crystal 40L 34 40 8.3%
1.80 lb United Kingdom - Brown1.8 lb Brown 32 65 8.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.6%
21.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Yakima Valley Hops - Fuggle2.25 oz Fuggle Hops Pellet 4.9 Boil 60 min 18.82 54.2%
1.90 oz Kent Goldings1.9 oz Kent Goldings Hops Pellet 5.1 Boil 15 min 8.21 45.8%
4.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 27 55 70 90
Target water profile from Brun Water for Balanced Brown. Diluted my well water 80% with distilled water. Added 2.9g gypsum, 0.8g epsom salt, and 1.6g canning salt to the mash water and 4.1g gypsum, 1.2g epsom, and 2.4g canning salt, and 4.4ml 88% lactic acid to the sparge water. Actual values were (aproximately) 49 ppm calcium, 7 ppm magnesium, 24 ppm sodium, 66 ppm sulfate, 46 ppm chloride, and 84 ppm bicarbonate. These are very approximate, as I was using a scale with a minimum gradiation of 2g. Not ideal.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.66 gal (54.62 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.66 gal (6.62 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.18 32.7  
Mash volume with grains 9.92 39.7  
Grain absorption losses -2.73 -10.9  
Remaining sparge water volume (equipment estimates 8.46 g | 33.8 qt) 9.3 37.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.66 g | 54.6 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.48 69.9
Equipment Profile Used: System Default
"Brown Porter" British Brown Ale beer recipe by Hildebrand. All Grain, ABV 4.78%, IBU 27.03, SRM 18.21, Fermentables: (Maris Otter Pale, Caramel / Crystal 40L, Brown, Pale Chocolate) Hops: (Fuggle, Kent Goldings) Other: (Whirlfloc)
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  • Last Updated: 2016-08-24 15:41 UTC