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Lowell Porter

177.66 calories 17.33 g 12 oz
Beer Stats
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)
Efficiency: 70% (brew house)
Source: Andy Lincoln
Rating:
41

Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday June 28th 2019
1.054
1.012
5.58%
30.12
28.28
5.55
n/a
 
Fermentables
Amount Fermentable Cost 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 addition) 36 1 4.8%
11.55 lb / 0.00
 
Hops
Amount Variety Cost 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
 
Mash Guidelines
Amount Description Type Temp Time
4.25 gal Strike 152 °F 60 min
4.5 gal Sparge 168 °F 15 min
 
Other Ingredients
Amount Name Cost 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       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
Author: Andy Lincoln, Method: All Grain, Style: English Porter, ABV 5.58%, IBU 30.12, SRM 28.28, Fermentables: (Maris Otter Pale, Pearl, Carastan (30/37), Brown Malt, Pale Chocolate, Roasted Barley, Invert Sugar Syrup) Hops: (Fuggles) Other: (Epsom Salt, Gypsum, Beer Nutrient, Calcium Chloride (dihydrate), Chalk, Table Salt, Slaked Lime)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-09 20:29 UTC
Discussion about this recipe:
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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


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