View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Lowell Porter

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy Lincoln
Rating:

4.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Friday June 28th 2019

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.6%

IBU (tinseth):

30.1

SRM (daniels):

28.3

Mash pH

5.6

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	United Kingdom - Maris Otter Pale4 lb Maris Otter Pale	38	3.75	34.6%
4 lb	United Kingdom - Pearl4 lb Pearl	37	2.1	34.6%
1 lb	United Kingdom - Carastan (30/37)1 lb Carastan (30/37)	35	34	8.7%
0.75 lb	Crisp Malting - Brown Malt0.75 lb Brown Malt	32.7	65	6.5%
0.75 lb	Crisp Malting - Pale Chocolate0.75 lb Pale Chocolate	32.7	220	6.5%
0.50 lb	United Kingdom - Roasted Barley0.5 lb Roasted Barley	29	550	4.3%
8.80 oz	Invert Sugar Syrup8.8 oz Invert Sugar Syrup - (late boil kettle addition)	36	1	4.8%
11.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	60 min	17.03	50%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	30 min	13.09	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Fuggles (Pellet)		30.12	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.25 gal	Strike	163 °F	152 °F	60 min
4.5 gal	Sparge	168 °F	168 °F	15 min
Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
1 tbsp	Wyeast - Beer Nutrient	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Chalk	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
3 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.8 oz Temp: 72 °F CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
104	5	1	167.7	98.8	111.5
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

482

Views

Brews

Public: Yup, Shared
Last Updated: 2019-11-09 20:29 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Andy Lincoln • 12/16/2019 at 02:25am

4 of 5

Pretty much on point for what I wanted. Chocolatey, roasty but not bitter or burnt. I think I'd trade a quarter pound of pale chocolate for brown malt though.

Might try to adjust the water chemistry a tad to get more sulfates out of this

Andy Lincoln • 12/16/2019 at 02:26am
Also going to use 100% Maris next time for base malt not blend golden and Maris together

Want no ads? Go Premium and unlock all our brewing tools!