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English Porter V (2023)

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: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)

Created: Saturday October 22nd 2022

Original Gravity:

1.051

Final Gravity:

1.015

ABV (standard):

4.8%

IBU (tinseth):

23.8

SRM (daniels):

24.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.10 kg	Thomas Fawcett - Maris Otter Pale Ale Malt3.1 kg Maris Otter Pale Ale Malt	38	2.65	58.6%
400 g	Weyermann - Munich Type I400 g Munich Type I	38	6	7.6%
650 g	Gladfield - Medium Crystal Malt650 g Medium Crystal Malt	35.4	56.35	12.3%
600 g	Gladfield - Brown Malt600 g Brown Malt	34	90.36	11.3%
280 g	Thomas Fawcett - Pale Chocolate Malt280 g Pale Chocolate Malt	32.2	230	5.3%
180 g	Gladfield - Dark Crystal Malt180 g Dark Crystal Malt	35.4	96.45	3.4%
80 g	Weyermann - Carafa Special Type II80 g Carafa Special Type II	29.9	425	1.5%
5,290 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5.8	Boil	60 min	11	37.5%
1 g	irish moss1 g irish moss Hops	Pellet	0	Boil	15 min		2.5%
24 g	East Kent Goldings24 g East Kent Goldings Hops	Pellet	5.8	Boil	10 min	12.82	60%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
39 g	East Kent Goldings (Pellet) 39 g East Kent Goldings (Pellet) Hops	23.82	97.5%
1 g	irish moss (Pellet) 1 g irish moss (Pellet) Hops		2.5%
40 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

Method: co2 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
RO 1g Gypsum 1g Epsom salt 4.5g Calcium chloride 16.5L Mash 17L Sparge
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 22/4/23

Pre-boil 1.042/43 (1.043 target)

OG 1.050/51
FG1.015
ABV 4.9%

Crystal and chocolate malts added at the end of 1st mash step.

500ml starter from wort

Pitched 23/4/23

Bubblin before bedtime

25/4/23 Added 80g of carafa special II in 120ml water (steeped) to fermenter. Hoping to add a bit more colour and subtle roast.

26/4/23 Raised temp to 21°C, then 22°C the next day

30/4/23 Tasting great, very clear, dark drown with lots of complex chocolate roastiness with hints of caramel. Finishes dry

5/5/23 Bottled

7/5/23 Kegged, tasting better, roastiness is mellowing with other flavours coming through.

2nd Place (Porters cateory) - QABC

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-09-09 23:58 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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