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English Porter

Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Strong / Me
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Monday December 18th 2017

Original Gravity:

1.055

Final Gravity:

1.016

ABV (standard):

5.2%

IBU (tinseth):

22.8

SRM (morey):

31.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.80 kg	New Zealand - Ale Malt3.8 kg Ale Malt	37.4	3.05	65.3%
610 g	New Zealand - Medium Crystal Malt610 g Medium Crystal Malt - (late mash tun addition)	35.4	56.35	10.5%
610 g	Brown Malt610 g Brown Malt	34	90.36	10.5%
410 g	Munich Malt410 g Munich Malt	36.8	7.87	7%
300 g	New Zealand - Light Chocolate Malt300 g Light Chocolate Malt - (late mash tun addition)	32.7	456.85	5.2%
90 g	New Zealand - Dark Crystal Malt90 g Dark Crystal Malt - (late mash tun addition)	35.4	96.45	1.5%
5,820 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
34 g	Fuggles34 g Fuggles Hops	Pellet	4.6	Boil	60 min	18.11	60.7%
22 g	East Kent Goldings22 g East Kent Goldings Hops	Pellet	5.1	Boil	10 min	4.71	39.3%
56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
34 g	Fuggles (Pellet) 34 g Fuggles (Pellet) Hops	18.11	60.7%
22 g	East Kent Goldings (Pellet) 22 g East Kent Goldings (Pellet) Hops	4.71	39.3%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.9 L	Recipe calls for 67°C	Infusion	--	66 °C	90 min
	Mash out	Infusion	--	76 °C	10 min
Starting Mash Thickness: 3.8 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 254 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
2g Gypsum 1.2 Epsom salt 5g Calcium chloride No acid added Mash ph was 5.0 at 66°C
Mash Chemistry and Brewing Water Calculator

Notes

31-3-18
Pre-boil 1.042/3
Yeast nutrients added at 10mins
80min boil
Post boil 1.049
Added 50g Dextrose and 110g LDME into kettle after boil had finished.
OG 1.051
23°C into fermenter, chilled to 21°C added yeast and chilled to 20°C
Fermentation temp started at 18/19°C and raised to 22°C over 5 days.
1.020 after 4days. Tasting good. Very roasty and lingering bitterness.
FG1.016 at 6 days. As above. Great roasted toasty aroma. Moderate to strong complex roast flavour. Clean fermentation with low to moderate esters.
4.6% Abv
140g Dextrose for priming at 2.1 volumes
Bottled 14-4-18 tasting great
Drinking great 25-4-18. Plenty of medium roast character but in balance.
Winner: Champion Beer 2018 Babbs Annual Comp.

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-04-05 21:05 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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