Guido's Porter 2017 - Beer Recipe - Brewer's Friend

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Guido's Porter 2017

248 calories 31 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 70 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Wednesday July 26th 2017
1.079
1.028
6.7%
34.4
74.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.40 kg United Kingdom - Maris Otter Pale2.4 kg Maris Otter Pale 38 8.51 54%
400 g United Kingdom - Peated Malt400 g Peated Malt 38 5.17 9%
385 g United Kingdom - Crystal 30L385 g Crystal 30L 34 78.56 8.7%
160 g Belgian - Chocolate160 g Chocolate 30 905.81 3.6%
300 g German - Munich Light300 g Munich Light 37 14.51 6.7%
250 g Candi Syrup - Belgian Candi Syrup - Dark (80L)250 g Belgian Candi Syrup - Dark (80L) 32 211.99 5.6%
150 g German - De-Husked Caraf III150 g De-Husked Caraf III 32 1252.73 3.4%
400 g Belgian - Cara 45L400 g Cara 45L 34 110.58 9%
4,445 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Leaf/Whole 6 Boil 60 min 17.84 36.4%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 6.2 Whirlpool at 80 °C 10 min 4.43 18.2%
15 g Willamette15 g Willamette Hops Leaf/Whole 5 Boil 30 min 8.57 27.3%
10 g Willamette10 g Willamette Hops Leaf/Whole 5 Whirlpool at 80 °C 10 min 3.57 18.2%
55 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
62%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature -- 55 °C 10 min
15 L Temperature -- 62 °C 45 min
15 L Temperature -- 72 °C 45 min
Starting Mash Thickness: 3.56 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 14.9
Mash volume with grains 17.7
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 10.9 L) 8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 20.9 L) 18
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 14.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 14
Total: 22.9  
Equipment Profile Used: System Default
"Guido's Porter 2017" Baltic Porter beer recipe by johannesdeloper. All Grain, ABV 6.67%, IBU 34.41, SRM 74.01, Fermentables: (Maris Otter Pale, Peated Malt, Crystal 30L, Chocolate, Munich Light, Belgian Candi Syrup - Dark (80L), De-Husked Caraf III, Cara 45L) Hops: (Challenger, East Kent Goldings, Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2017-11-23 10:26 UTC