Rye Porter - Beer Recipe - Brewer's Friend

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Rye Porter

183 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday December 28th 2019
1.055
1.016
5.1%
33.9
27.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 68.1%
1.50 lb American - Rye1.5 lb Rye 38 3.5 12.8%
0.75 lb German - Chocolate Rye0.75 lb Chocolate Rye 31 240 6.4%
0.60 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 5.1%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 4.3%
0.40 lb American - Caramel / Crystal 80L0.4 lb Caramel / Crystal 80L 33 80 3.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 20.9 40%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 12.97 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Sparge --
0.50 g Calcium Chloride (dihydrate) Water Agt Sparge --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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
4.9 gal Infusion 161 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.88 23.5  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 2.19 g | 8.8 qt) 2.04 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 6.2 24.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 7.92 31.7
Equipment Profile Used: System Default
"Rye Porter" Robust Porter beer recipe by Brewer #140422. All Grain, ABV 5.1%, IBU 33.87, SRM 27.32, Fermentables: (Maris Otter Pale, Rye, Chocolate Rye, Caramel / Crystal 40L, Pale Chocolate, Caramel / Crystal 80L) Hops: (Northern Brewer, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2020-01-12 20:19 UTC