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Porter

Method: Extract
Style: English Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Sunday May 24th 2020

Original Gravity:

1.055

Final Gravity:

1.017

ABV (standard):

5.0%

IBU (tinseth):

32.5

SRM (morey):

31.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row		37	1.8	71.1%
8 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Munich Millet Malt - Gluten Free1 lb Munich Millet Malt - Gluten Free	25	7	8.9%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	8.9%
8 oz	Briess - Carapils Malt8 oz Carapils Malt	34.5	1.5	4.4%
8 oz	Briess - Black Malt - 2-Row8 oz Black Malt - 2-Row	25	500	4.4%
4 oz	United Kingdom - Chocolate4 oz Chocolate	34	425	2.2%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	6.8	Boil	60 min	28.08	50%
1 oz	Cascade1 oz Cascade Hops	Pellet	5.4	Boil	5 min	4.45	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Northern Brewer (Pellet)	28.08	50%
1 oz	Cascade (Pellet)	4.45	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.7 gal	Includes 1.5 gal of dress space.	Strike	154 °F	154 °F	60 min
0.5 gal	Couldn't sparge any more or there would be too much liquid in brew kettle.	Sparge	--	154 °F	--
2.5 gal	Steeped separately than mash. Added steep water to brew kettle.	Steeping	--	168 °F	30 min

Yeast

Wyeast - London ESB Ale 1968

Amount:	2 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) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

OG: 1.044 at 75 deg F (1.045)
FG: 1.014 at 68 deg F
ABV: 4.07%

First all grain recipe.
Used Robobrew v3 with stainless steel wort chiller.
Mash base malt for 60 min. Steep specialty grains separately in 2.5 gal water (30 min at 165-170 deg F). Rinsed base malt with only 0.5 gal water because specialty malt water will add much more to wort.
Bring to boil, had boil over before so hops.
Cool with wort chiller. Used sink with cold water and recirculating pump for water. Added two ice blocks to water once wort chilled a bit. Got to 76 deg F before pitching yeast. Sanitized test packages but once dropped. Used other and then added rest of one that dropped.
Ferment in plastic bucket with spigot. Ferment in kegerator. No temperature controller so occasionally turn fridge on and off. Beer was at 68 deg F after first day.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-05-31 18:39 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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