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porter

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54.8 liters
Post Boil Size: 48.25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Sunday November 26th 2017
1.050
1.013
4.9%
31.2
24.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Crisp Malting - Finest Maris Otter8 kg Finest Maris Otter 38 3 80%
450 g Crisp Malting - Amber450 g Amber 33.1 27.5 4.5%
400 g United Kingdom - Chocolate400 g Chocolate 34 425 4%
350 g Crisp Malting - Pale Chocolate350 g Pale Chocolate 32.7 220 3.5%
350 g United Kingdom - Crystal 60L350 g Crystal 60L 34 60 3.5%
450 g Crisp Malting - Brown Malt450 g Brown Malt 32.7 65 4.5%
10,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Challenger60 g Challenger Hops Pellet 6.5 Boil 60 min 22.63 37.5%
50 g Fuggles (4.5 AA)50 g Fuggles (4.5 AA) Hops Pellet 4.3 Boil 15 min 6.19 31.3%
50 g Fuggles (4.5 AA)50 g Fuggles (4.5 AA) Hops Pellet 4.3 Whirlpool 25 min 2.34 31.3%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g gypsum (calcium sulfate) Water Agt Mash 1 min.
0.80 g gypsum (calcium sulfate) Water Agt Sparge 1 min.
2.30 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.96 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.73 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.77 g Epsom Salt (MgSO4) Water Agt Sparge 0 min.
1.34 g Baking Soda Water Agt Mash 0 min.
1.73 g Chalk Water Agt Mash 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1.63 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33.3 3.8 13.6 35.8 37.6 30.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 69 °C 67 °C 60 min
30.82 L Sparge 76 °C 76 °C 15 min
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.5 L. Suggest reducing initial water volume to 45.4 L and adding 7.1 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 36.5
Mash volume with grains 43.1
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 26.9 L) 29.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.5 L) 54.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 46.3 L) 48.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48 L) 46
Total: 65.7  
Equipment Profile Used: System Default
"porter" English Porter beer recipe by NathanUK. All Grain, ABV 4.89%, IBU 31.15, SRM 24.89, Fermentables: (Finest Maris Otter, Amber, Chocolate, Pale Chocolate, Crystal 60L, Brown Malt) Hops: (Challenger, Fuggles (4.5 AA)) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Epsom Salt (MgSO4), Baking Soda, Chalk)
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  • Last Updated: 2023-01-27 17:15 UTC