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NG Xmas Porter

193 calories 18.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 193 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday August 31st 2017
1.063
1.013
6.7%
41.4
40.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Finland - Pale Ale Malt4.5 kg Pale Ale Malt 36 2 73.2%
0.50 kg Finland - Chocolate Malt0.5 kg Chocolate Malt 31 338 8.1%
0.50 kg Munich Malt0.5 kg Munich Malt 36 7 8.1%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 4.1%
0.25 kg American - Caramel / Crystal 150L0.25 kg Caramel / Crystal 150L 33 150 4.1%
0.15 kg Finland - Black Malt0.15 kg Black Malt 30 526 2.4%
6.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Nugget30 g Nugget Hops Pellet 6 Boil 60 min 27.74 30%
30 g Crystal30 g Crystal Hops Pellet 4.3 Boil 20 min 6.76 30%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 20 min 4.71 20%
10 g Crystal10 g Crystal Hops Pellet 4.3 Boil 5 min 1.07 10%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 5 min 1.12 10%
100 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Helsinki
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Adding partial camden tablet to eliminate chlorine and chloramine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.05 L Infusion -- 68 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 35.6
Mash volume with grains (equipment estimates 37.3 L) 39.6
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.5 L) 20
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.

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  • Last Updated: 2020-08-15 21:34 UTC