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Smoked Cherry Porter

219 calories 22.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.homebrewtalk.com/forum/threads/smoked-
Calories: 219 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
URL: https://www.homebrewtalk.com/forum/threads/smoked-cherry-porter.303765/
Created: Wednesday January 17th 2018
1.071
1.017
7.0%
29.6
31.7
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.64 kg United Kingdom - Maris Otter Pale5.64 kg Maris Otter Pale 38 3.75 63.7%
546.17 g German - Smoked Malt546.17 g Smoked Malt 37 3 6.2%
273.09 g Finland - Chocolate Malt273.09 g Chocolate Malt 31 338 3.1%
273.09 g United Kingdom - Extra Dark Crystal 120L273.09 g Extra Dark Crystal 120L 33 120 3.1%
182.06 g American - Caramel / Crystal 60L182.06 g Caramel / Crystal 60L 34 60 2.1%
0.15 kg United Kingdom - Black Patent0.15 kg Black Patent 27 525 1.7%
1.79 kg Cherry1.79 kg Cherry - (late boil kettle addition) 6.3 0 20.2%
8,854.41 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.17 g Saaz17.17 g Saaz Hops Pellet 4 Boil 60 min 7.34 25.3%
32.58 g East Kent Goldings32.58 g East Kent Goldings Hops Pellet 4.75 Boil 45 min 15.18 48%
18.15 g East Kent Goldings18.15 g East Kent Goldings Hops Pellet 4.75 Boil 30 min 7.08 26.7%
67.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.78 g Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 139 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
43.5 L Infusion -- 67 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.3 L) 36.6
Mash volume with grains (equipment estimates 40 L) 41.2
Grain absorption losses -7.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 28.6
Volume increase from sugar/extract (late additions) 1.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Volume into fermentor 23
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Cherry puree added for 14 days secondary.

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  • Last Updated: 2019-03-26 13:16 UTC