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Full as porter

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 120 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 37 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Not Robustus 6
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday September 3rd 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Gladfield - Ale Malt3.4 kg Ale Malt 37.4 2.8 62.7%
700 g Gladfield - Brown Malt700 g Brown Malt 34 90.36 12.9%
500 g Gladfield - Wheat Malt500 g Wheat Malt 38.8 2.13 9.2%
120 g Voyager Craft Malt - Chocolate120 g Chocolate 34.5 406.09 2.2%
200 g Gladfield - Golden Oat Malt200 g Golden Oat Malt 32 1.7 3.7%
500 g Gladfield - Dark Crystal Malt500 g Dark Crystal Malt 35.4 96.45 9.2%
5,420 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Challenger24 g Challenger Hops Pellet 8.5 First Wort 120 min 28.44 63.2%
12 g Fuggles12 g Fuggles Hops Leaf/Whole 1.2 Boil 10 min 0.55 31.6%
2 g Fuggles2 g Fuggles Hops Pellet 5.3 Boil 10 min 0.45 5.3%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Whirfloc Fining Boil 15 min.
5.50 g Wyeast - Beer Nutrient Other Boil 15 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2g calcium chloride into mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Underlet 18 L @ 69C to 25L mark Strike 60 °C 67 °C 90 min
raise to 75 Temperature 67 °C 78 °C 10 min
25 L 78 C pH = 4.4 Fly Sparge 78 °C 78 °C 60 min
Starting Mash Thickness: 1 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1 L/kg 5.4
Mash volume with grains 9
Grain absorption losses -5.4
Remaining sparge water volume 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.6 L) 37
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 25.4 L) 25
Estimated amount in fermentor 25
Total: 43.3  
Equipment Profile Used: System Default
 
Notes

Grow yeast in 4L @ 1.035

Chill to 4 Deg C

Start fermentation in fermenter as low as possible min 6.

Allow temp to raise to 10, hold at 10 C until 1.016 (3 weeks)

Rack into chubby and reduce to 4 Deg C until 1.010 (2 weeks min)

Reduce to .5 C by 2 deg per day lager for balance of 6 weeks.

Fine with gelatine then after 3 days with PVPD after 2 days filter into keg.

Carbonate at 12 psi and 4 deg C for 2.5 vols.






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  • Last Updated: 2026-05-18 03:55 UTC
  • Snapshot Created: 2017-09-03 03:55 UTC
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