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Ruby Ale

Method: All Grain
Style: English Porter
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.12 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 90% (brew house)
Rating:

5.00 (1 Review)

No Chill: 30 minute extended hop boil time
Calories: 205 calories (Per 375ml)
Carbs: 24.6 g (Per 375ml)

Created: Thursday December 26th 2024

London Porter

by ColinChurchward

OG: 1.046 FG: 1.011 ABV: 4.6% IBU: 33

Original Gravity:

1.058

Final Gravity:

1.019

ABV (standard):

5.1%

IBU (tinseth):

32.6

EBC (ebcmorey):

46.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.10 kg	United Kingdom - Maris Otter Pale3.1 kg Maris Otter Pale	38	8.51	74%
0.50 kg	Barrett Burston - Munich Malt0.5 kg Munich Malt	35	19.05	11.9%
0.15 kg	Barrett Burston - Chocolate Malt0.145 kg Chocolate Malt	34.5	450	3.5%
0.15 kg	Briess - Midnight Wheat Malt0.145 kg Midnight Wheat Malt	25	1466.21	3.5%
0.30 kg	Weyermann - Caramunich Type 20.3 kg Caramunich Type 2	34	118.59	7.2%
4.19 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	5.8	Boil at 100 °C	15 min	16.88	45.5%
25 g	Willamette25 g Willamette Hops	Pellet	4.5	Boil at 100 °C	15 min	13.09	45.5%
5 g	Fuggles5 g Fuggles Hops	Pellet	4.5	Boil	15 min	2.62	9.1%
55 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	16.88	45.5%
25 g	Willamette (Pellet) 25 g Willamette (Pellet) Hops	13.09	45.5%
5 g	Fuggles (Pellet) 5 g Fuggles (Pellet) Hops	2.62	9.1%
55 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	Start @ 45 C, add grain and salts then quickly increase to 66 C. Keep pH approximately 5.4 as required.	Infusion	45 °C	66 °C	60 min
4 L	Rinse well and collect wort.	Sparge	50 °C	50 °C	--
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use
1.33 g	Gypsum	Water Agt	Mash
1.33 g	Epsom Salt (MgSO4)	Water Agt	Mash
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash
2.66 g	Baking Soda	Water Agt	Mash

Yeast

Lallemand - Windsor

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

345

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Brews

Public: Yup, Shared
Last Updated: 2026-03-28 09:34 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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