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GB096(Porter)

214 calories 22.7 g 500 ml
Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 35.6 liters (ending kettle volume)
Pre Boil Size: 40.35 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 69% (ending kettle)
Calories: 214 calories (Per 500ml)
Carbs: 22.7 g (Per 500ml)
Created Saturday November 13th 2021
1.046
1.012
4.4%
30.8
48.0
5.5
11.79
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
292 g German - Carafa III292 g Carafa III £ 0.00 / g
£ 1.08
32 1426.17 3.8%
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale £ 1.40 / kg
£ 7.70
38 3.75 70.8%
250 g DE - Carapils250 g Carapils £ 0.00 / g
£ 0.67
35 1.97 3.2%
425 g United Kingdom - Low Chocolate Malt425 g Low Chocolate Malt £ 1.78 / kg
£ 0.76
0 499.99 5.5%
100 g Flaked Barley100 g Flaked Barley 32 4.37 1.3%
200 g Flaked Oats200 g Flaked Oats 33 4.37 2.6%
1 kg Crisp Malting - Clear Choice Malt1 kg Clear Choice Malt 37 5.17 12.9%
7,767 g / £ 10.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Challenger12 g Challenger Hops £ 0.04 / g
£ 0.47
Leaf/Whole 5.8 First Wort at 100 °C 60 min 5.42 9.6%
35 g Cascade35 g Cascade Hops Leaf/Whole 5.8 First Wort at 100 °C 60 min 15.8 28%
18 g Cascade18 g Cascade Hops Leaf/Whole 5.8 Boil 15 min 3.66 14.4%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.61 Boil at 75 °C 15 min 5.91 24%
30 g East Kent Goldings30 g East Kent Goldings Hops £ 0.04 / g
£ 1.11
Leaf/Whole 5.61 Hop Stand at 76 °C 20 min 24%
125 g / £ 1.58
 
Mash Guidelines
Amount Description Type Temp Time
44 L Infusion 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
3 g Ascorbic Acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 204 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Start Alk 188-205
Treated 116 PH6.3

Mash PH +5 5.55
20 5.42
40 5.40
60 5.39
Preboil Ref 10.2
Ferm Ref 11.2 Hyd 1.046

Mash Chemistry and Brewing Water Calculator
 
Notes

FG 1.014 @4 Days
FG 1.012 @14 Day

29.250L into Bottles
1.68CO2
18.5C
100g

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-27 13:12 UTC
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