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Porter

154 calories 17 g 330 ml
Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.48 liters
Post Boil Size: 20.46 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created Saturday April 17th 2021
1.050
1.014
4.7%
33.6
29.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Crisp Malting - Extra Pale Maris Otter1 kg Extra Pale Maris Otter 37.5 2 21.1%
0.20 kg Castle Malting - Château Cafe0.2 kg Château Cafe 35 176.8 4.2%
0.20 kg Crisp Malting - Pale Chocolate0.2 kg Pale Chocolate 32.7 220 4.2%
0.20 kg Crisp Malting - Chocolate Malt0.2 kg Chocolate Malt 32.66 450 4.2%
3 kg Castle Malting - Château Pale Ale3 kg Château Pale Ale 38 3.4 63.2%
0.15 kg Crisp Malting - Roasted Barley0.15 kg Roasted Barley 31.28 520 3.2%
4.75 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Charles Faram - Flyer15 g Flyer Hops Pellet 9.2 Boil 10 min 6.75 50%
15 g Columbus15 g Columbus Hops Pellet 13.3 Boil 60 min 26.9 50%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26 L Steeping 65 °C 75 min
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 150       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Porter" Brown Porter beer recipe by duckbeer. BIAB, ABV 4.7%, IBU 33.64, SRM 29.23, Fermentables: (Extra Pale Maris Otter, Château Cafe, Pale Chocolate, Chocolate Malt, Château Pale Ale, Roasted Barley) Hops: (Flyer, Columbus)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-06 09:02 UTC
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