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The Porter

152 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 liters (fermentor volume)
Pre Boil Size: 7.8 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Sunday May 21st 2017
1.049
1.015
4.5%
18.1
24.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
600 g United Kingdom - Maris Otter Pale600 g Maris Otter Pale 38 3.75 47.1%
300 g American - Caramel / Crystal 60L300 g Caramel / Crystal 60L 34 60 23.5%
150 g United Kingdom - Brown150 g Brown 32 65 11.8%
25 g American - Chocolate25 g Chocolate 29 350 2%
200 g Flaked Barley200 g Flaked Barley 32 2.2 15.7%
1,275 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 60 min 13.25 35.7%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.8 35.7%
4 g East Kent Goldings4 g East Kent Goldings Hops Pellet 5 Dry Hop 3 days 28.6%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Espresso Flavor Bottling 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.4 L) 10
Mash volume with grains (equipment estimates 14.3 L) 10.8
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.3 L) 7.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.5
Volume into fermentor 5.5
Total: 10  
Equipment Profile Used: System Default
 
Notes

Grain 0.88 x 1.3 = 1.1
Boil = 2.2
Other = 0.2
Waste = 3.5

Yield = 5.2

Needed 8.7

Mash = 5
Sparge = 4

==============

7.8l after mash and sparge

5.5l after boil

OG = 13 (1.053)
FG = 4.5 (1.018)

4.6%

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  • Last Updated: 2018-04-02 15:25 UTC