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English Porter III

Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
URL: https://aabc.org.au/stateresults/AABC2020FullResults.pdf

Created: Sunday September 6th 2020

Original Gravity:

1.051

Final Gravity:

1.015

ABV (standard):

4.8%

IBU (tinseth):

20.3

SRM (morey):

31.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.60 kg	Thomas Fawcett - Maris Otter Pale Ale Malt3.6 kg Maris Otter Pale Ale Malt	38	2.65	64.4%
410 g	Gladfield - Munich Malt410 g Munich Malt	36.8	7.87	7.3%
600 g	New Zealand - Medium Crystal Malt600 g Medium Crystal Malt	35.4	56.35	10.7%
600 g	New Zealand - Brown Malt600 g Brown Malt	34	90.36	10.7%
280 g	New Zealand - Light Chocolate Malt280 g Light Chocolate Malt	32.7	456.85	5%
100 g	New Zealand - Dark Crystal Malt100 g Dark Crystal Malt	35.4	96.45	1.8%
5,590 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
23 g	East Kent Goldings23 g East Kent Goldings Hops	Pellet	4.1	Boil	60 min	11.97	51.1%
22 g	East Kent Goldings22 g East Kent Goldings Hops	Pellet	4.1	Boil	10 min	8.34	48.9%
45 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	East Kent Goldings (Pellet) 45 g East Kent Goldings (Pellet) Hops		20.31	100%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.9 L	1st	Infusion	--	65 °C	70 min
	2nd	Infusion	--	71 °C	15 min
	Mash out		--	77 °C	15 min
Starting Mash Thickness: 3.8 L/kg

Yeast

White Labs - English Ale Yeast WLP002

Amount:	2 Each	Cost:
Attenuation (custom):	69%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 218 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
17L Mash 16L Sparge 1g Gypsum 1g Epsom salt 5g Calcium chloride 0.5tsp Phosphoric acid (20-25%)
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 12/9/20

Pre-boil 1.047
OG 1.051
FG 1.015
4.8% ABV

Added 750ml of water and reduced boil to 60 mins

Cubed

Pitched 13/9/20
Bottled Comp beers 21/9/20 (Tasting great)
Kegged 11/10/20

2nd Place AABC (Australian Amateur Brewing Championship) Porter Category - 41pts

Comp feedback - needs a touch more crystal/toffee aroma/flavour

Award Winning Recipe

Last Updated and Sharing

372

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Brews

Public: Yup, Shared
Last Updated: 2021-04-17 23:57 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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