#22 BBP - Beer Recipe - Brewer's Friend

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#22 BBP

213 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 213 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Monday July 9th 2018
1.069
1.018
6.7%
20.4
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 45.3%
0.80 kg United Kingdom - Crystal 60L0.8 kg Crystal 60L 34 60 10.4%
0.70 kg United Kingdom - Dark Crystal 80L0.7 kg Dark Crystal 80L 33 80 9.1%
0.40 kg United Kingdom - Pale Chocolate0.4 kg Pale Chocolate 33 207 5.2%
0.10 kg United Kingdom - Brown0.1 kg Brown 32 65 1.3%
0.23 kg Belgian Candi Sugar - Dark (275L)0.225 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 2.9%
2 kg Blackberry2 kg Blackberry - (late boil kettle addition) 3.6 0 25.9%
7.73 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 First Wort 0 min 6.11 50%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6 Whirlpool 30 min 14.29 50%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
1 each Yeast Nutr Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.6 L Sacc Infusion -- 68 °C --
16.6 L Mash Out Temperature -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 27
Volume increase from sugar/extract (late additions) 2.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 21
Total: 33.4  
Equipment Profile Used: System Default
"#22 BBP" English Porter beer recipe by BeerHead. All Grain, ABV 6.68%, IBU 20.4, SRM 36.71, Fermentables: (Maris Otter Pale, Crystal 60L, Dark Crystal 80L, Pale Chocolate, Brown, Belgian Candi Sugar - Dark (275L), Blackberry) Hops: (East Kent Goldings, Bramling Cross) Other: (Protafloc, Yeast Nutr)
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  • Public: Yup, Shared
  • Last Updated: 2018-07-13 12:49 UTC