Christmas Porter v2 2018 - Beer Recipe - Brewer's Friend

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Christmas Porter v2 2018

161 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Domskidom
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Monday November 12th 2018
1.052
1.015
4.8%
32.0
30.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Golden Promise7 kg Golden Promise 37 3 61.6%
500 g Belgian - Special B500 g Special B 34 115 4.4%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 2.2%
690 g United Kingdom - Brown690 g Brown 32 65 6.1%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 13.2%
417 g United Kingdom - Chocolate417 g Chocolate 34 425 3.7%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 8.8%
11,357 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Centennial40 g Centennial Hops Pellet 10 Boil at 95 °C 0 min 50%
25 g Magnum25 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 19.24 31.3%
15 g Columbus15 g Columbus Hops Pellet 15 Boil at 100 °C 60 min 12.7 18.8%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Protofloc Fining Boil 10 min.
 
Yeast
Danstar - London ESB Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
9973
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 3 15 14 26 5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Sacch rest Infusion -- 67 °C 60 min
Mash out Infusion -- 74 °C 15 min
8 L Sparge Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.1 L. Suggest reducing initial water volume to 45.4 L and adding 6.7 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.1
Mash volume with grains 41.6
Grain absorption losses -11.4
Remaining sparge water volume (equipment estimates 30.3 L) 28.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.1 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 46
Going into fermentor 46
Total: 62.3  
Equipment Profile Used: System Default
 
Notes

OG 1.050
Stalled at 1.020 30/11

  • temp increase to 19-20



    Recipe for damson purée:

    Damsons in pan
    Half weight of sugar
    Half bottle wine and ruby port
    Cinnamon sticks
    Cloves

    Boil until fruit is tender, cool and sieve to remove skin, stones and chunky bits. Cool and keep in muslin draw string bags in freezer until needed for conditioning.




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  • Last Updated: 2018-11-29 09:56 UTC