Porter #1 - Beer Recipe - Brewer's Friend

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Porter #1

183 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.4 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Luccio
No Chill: 15 minute extended hop boil time
Calories: 183 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Wednesday September 19th 2018
1.059
1.019
5.3%
33.9
25.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 84.7%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 8.5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.4%
0.20 kg German - CaraAroma0.2 kg CaraAroma 34 130 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 5.9 Boil 60 min 16.12 40%
30 g Fuggles30 g Fuggles Hops Pellet 5.9 Boil 15 min 17.78 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
2.30 g Yeast Nutrient Other Boil 15 min.
100 g carafa II Other Boil 0 min.
250 g Cacao Nibs Flavor Secondary 10 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 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
17 L Infusion -- 67 °C 60 min
mash out Infusion -- 76 °C 10 min
14.7 L Sparge -- 76 °C --
Starting Mash Thickness: 2.8814 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 17
Mash volume with grains 20.9
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 15.7 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

100g de carafa II en cold steeping à ajouter au flameout

Cacao:
Use at least 8 oz. (230 g) per 5 gallons (19 L) if in the mash, boil or secondary if used in a beer that is <6-7%.
Beers >10% ABV can work with lesser amounts of nibs since the alcohol will further extract flavors as will the longer contact time.

cacao nibs : ajouter en secondaire pendant 10-14 jours (pas de risque de contamination). Ne pas broyer ça apporterait des graisses.

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  • Last Updated: 2018-11-01 16:32 UTC