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Two Yeast Porter

234 calories 22.8 g 330 ml
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 234 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created Monday March 2nd 2015
1.076
1.017
7.71%
37.84
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 kg German - Pale Ale5.3 kg Pale Ale 39 2.3 60.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.3%
1 kg United Kingdom - Brown1 kg Brown 32 65 11.3%
0.60 kg German - Munich Light0.6 kg Munich Light 37 6 6.8%
0.53 kg United Kingdom - Chocolate0.525 kg Chocolate 34 425 5.9%
0.40 kg United Kingdom - Extra Dark Crystal 120L0.4 kg Extra Dark Crystal 120L 33 120 4.5%
8.83 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 13.7 Boil 60 min 24.68 66.7%
10 g Columbus10 g Columbus Hops Pellet 14.6 Boil 60 min 13.15 33.3%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.5 L Sparge 67 °C 45 min
5.3 L Mash Out Infusion 71 °C 5 min
15 L Sparge Sparge 74 °C 10 min
Starting Mash Thickness: 2.1 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc tablet Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 345 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 30       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X7J5LXV
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew a 25L batch and then dilute 8L to 10L and pitch WLP830 German lager and 16L to 20L and pitch WLP001.

Brewed Tuesday 3rd March 2015. 25.5L at 1.078 (75% efficiency).

16.5L diluted to 20.7L (1.062) and 1L WLP001 starter pitched at 18oC.
9.5L diluted to 12L (1.062) and WLP830 1L decanted starter added the next morning when wort had reached 8.5oC.

Calcium Sulphate (Gypsum): 1g to strike water and 1g to the sparge water
Espsom salts: 1g to strike water and 1g to the sparge water
Calcium Chloride 3g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 6.8 mL.
Baking Soda: 1g to strike water and 1g to the sparge water.
No Lactic acid as want to leave bicarbonate in the water.

09/03/15 (Mon) Day 7 - Ale porter SG = 1.022. Moved to pan room at 21oC (still some krausen on beer).

15/03/15 (Sun) Day 13 - Lager porter SG = 1.023...

24/03/15 (Tues) Day 22 - Lager SG = 1.019, Ale SG = 1.019. Lager moved to the attic and both beers dry hopped. Ale = 19g Simcoe + 24g Nelson Sauvin. Lager = 9g Simcoe + 10g Nelson Sauvin. So only about 2g/L per beer...

27/03/15 (Fri) Day 25 - Both beers moved to the attic to "cold crash". Not really cold enough...

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-03-27 17:04 UTC
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