The Big Porter - Beer Recipe - Brewer's Friend

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The Big Porter

284 calories 27.1 g 330 ml
Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 6.5 liters (fermentor volume)
Pre Boil Size: 9.5 liters
Post Boil Size: 6.5 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt Boothman
Rating:
3.00 (1 Review)

No Chill: 20 minute extended hop boil time
Calories: 284 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Sunday July 29th 2018
1.092
1.020
9.4%
23.5
40.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Crisp Malting - Europils Malt1.6 kg Europils Malt 37.5 1.87 65.3%
250 g Dry Malt Extract - Light250 g Dry Malt Extract - Light 42 4 10.2%
350 g Crisp Malting - Brown Malt350 g Brown Malt 32.7 65 14.3%
100 g Crisp Malting - Black100 g Black 34.5 600 4.1%
50 g Crisp Malting - Crystal Extra Dark - 120L50 g Crystal Extra Dark - 120L 35 120 2%
50 g Brown Sugar50 g Brown Sugar 45 15 2%
50 g Crisp Malting - Amber50 g Amber 33.1 27.5 2%
2,450 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 19.27 75%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 5 min 4.23 25%
20 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
10 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 36 g       Temp: 18 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Infusion 66 °C 66 °C 60 min
1.5 L Sparge 60 °C 60 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.2 L) 12.4
Mash volume with grains (equipment estimates 16.6 L) 13.8
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 12.3 L) 9.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 6.5
Volume into fermentor 6.5
Total: 12.4  
Equipment Profile Used: System Default
"The Big Porter" Baltic Porter beer recipe by Matt Boothman. BIAB, ABV 9.36%, IBU 23.51, SRM 40.21, Fermentables: (Europils Malt, Dry Malt Extract - Light, Brown Malt, Black, Crystal Extra Dark - 120L, Brown Sugar, Amber) Hops: (Saaz) Other: (Baking Soda, Table Salt)
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  • Last Updated: 2022-06-21 08:40 UTC