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Brown Porter

208 calories 20.3 g 500 ml
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.05 liters
Post Boil Size: 24.75 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Hombrew Company
Calories: 208 calories (Per 500ml)
Carbs: 20.3 g (Per 500ml)
Created Friday August 13th 2021
1.045
1.010
4.6%
26.4
55.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Bairds - Maris Otter Pale Ale3.5 kg Maris Otter Pale Ale 37.5 5.17 76.7%
450 g United Kingdom - Brown450 g Brown 32 171.96 9.9%
315 g Finland - Crystal Malt 100315 g Crystal Malt 100 35 99.91 6.9%
300 g Bairds - Chocolate Malt300 g Chocolate Malt 31 1332.78 6.6%
4,565 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 5.4 Boil 60 min 22.84 70%
15 g Fuggles15 g Fuggles Hops Pellet 5.4 Boil 10 min 3.55 30%
50 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19 L Strike 67 °C 60 min
Temperature 72 °C 10 min
10 L Fly Sparge 80 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.17 ml/l CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Gervin Ale (by Muntons) GV-12
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 104.7 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Murphy - Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 16 300 100 100
Mash Chemistry and Brewing Water Calculator
"Brown Porter" English Porter beer recipe by The Hombrew Company. All Grain, ABV 4.62%, IBU 26.39, SRM 55.53, Fermentables: (Maris Otter Pale Ale, Brown, Crystal Malt 100, Chocolate Malt) Hops: (Fuggles) Other: (Gypsum, Calcium Chloride (dihydrate), CRS/AMS (6.3% HCl, 8.6% H2SO4))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-28 18:12 UTC
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