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Export India Porter - Kernel Brewery

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 6.15 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO Magazine, October 2017
Rating:

4.00 (1 Review)

Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)

Created: Tuesday September 29th 2020

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.6%

IBU (tinseth):

55.2

SRM (morey):

46.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	74.1%
1 lb	United Kingdom - Brown1 lb Brown	32	65	7.4%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	7.4%
1 lb	United Kingdom - Crystal 60L1 lb Crystal 60L	34	60	7.4%
0.50 lb	American - Black Malt0.5 lb Black Malt	28	500	3.7%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Bramling Cross (6.5 AA)1.5 oz Bramling Cross (6.5 AA) Hops	Pellet	6.5	First Wort	0 min	35.12	21.4%
1.50 oz	Bramling Cross (6.5 AA)1.5 oz Bramling Cross (6.5 AA) Hops	Pellet	6.5	Aroma	15 min	15.84	21.4%
1 oz	Bramling Cross (6.5 AA)1 oz Bramling Cross (6.5 AA) Hops	Pellet	6.5	Aroma	5 min	4.24	14.3%
3 oz	Bramling Cross (6.5 AA)3 oz Bramling Cross (6.5 AA) Hops	Pellet	6.5	Dry Hop	Day 3		42.9%
7 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 oz	Bramling Cross (6.5 AA) (Pellet)		55.2	100%
7 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Strike	165 °F	154 °F	60 min
4.5 gal	Fly Sparge	182 °F	171 °F	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 75 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Water Agt	Mash	--
1 each	Whirlfloc	Fining	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	--
15 g	Chalk	Water Agt	Mash	1 hr.
2.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
2.50 g	Baking Soda	Water Agt	Mash	1 hr.
6.01 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	66 - 71 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 256 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.21 psi Temp: 36 °F CO₂ Level: 2.4 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

Notes

Based on Export Porters from Whitbread and Barclay Perkins originally brewed in 1855.

Dough-in targeting a mash of around 1.3 quarts of strike water to one pound of grains (4.3875 gal) and a temperature of 154 deg F. Hold the mash at 154 deg F for 60 min.

Sparge slowly with 171 deg F water collecting wort until pre-boil kettle volume is 7 gallons. Add the first wort hops during the sparging process.

Total boil time is 60 minutes, adding the remaining hops at times indicated.

Chill the wort to 68 deg F. Pitch yeast and Clarity Ferm.

Ferment at 68 deg F until complete. Use blow-off tube for first three days. Dry hop for 3 days before bottling or kegging. Carbonate to 2.4 volumes of CO2.

Last Updated and Sharing

500

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Brews

Public: Yup, Shared
Last Updated: 2020-10-20 00:14 UTC

System Default

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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