Porter Feb 19 - Beer Recipe - Brewer's Friend

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Porter Feb 19

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 80 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 67% (brew house)
Source: L Allport
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Sunday January 20th 2019
1.050
1.010
5.2%
22.6
27.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 40.7%
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 10.2%
2.70 kg American - Vienna2.7 kg Vienna 35 4 27.5%
0.12 kg American - Chocolate0.12 kg Chocolate 29 350 1.2%
0.50 kg New Zealand - Brown Malt0.5 kg Brown Malt 34 90.36 5.1%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 5.1%
0.90 kg Molasses0.9 kg Molasses - (late boil kettle addition) 36 80 9.2%
0.10 kg German - Carafa III0.1 kg Carafa III 32 535 1%
9.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g styrian wolf30 g styrian wolf Hops Pellet 11.1 Boil 58 min 22.59 100%
30 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Liverpool Water 24
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
13g chalk
3g gypsum
2g salt
2g cal Chlor
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 L Temperature -- 67 °C 80 min
53 L Mash out Temperature -- 76 °C 5 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.75 L. Suggest reducing initial water volume to 44.77 L and adding 4.35 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.49 L. Suggest reducing strike water volume to 39.51 L and adding 5.09 L sparge/top-off. 44.6
Strike water volume at mash thickness of 5 L/kg 44.6
Mash volume with grains 50.5
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 14.3 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 50
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Going into fermentor 42
Total: 59.8  
Equipment Profile Used: System Default
 
Notes

Aimed for 34litres in fermenter but got more like 42. Need to make adjustments to mash amount.

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  • Last Updated: 2019-01-23 12:25 UTC