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PORTER

Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Thursday September 19th 2019

Original Gravity:

1.057

Final Gravity:

1.010

ABV (standard):

6.2%

IBU (tinseth):

33.3

SRM (morey):

24.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.70 kg	United Kingdom - Maris Otter Pale3.7 kg Maris Otter Pale	38	3.75	75.5%
300 g	United Kingdom - Brown300 g Brown	32	65	6.1%
500 g	New Zealand - Medium Crystal Malt500 g Medium Crystal Malt	35.4	56.35	10.2%
200 g	United Kingdom - Chocolate200 g Chocolate	34	425	4.1%
100 g	German - Acidulated Malt100 g Acidulated Malt	27	3.4	2%
100 g	Flaked Oats100 g Flaked Oats	33	2.2	2%
4,900 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Aurora25 g Aurora Hops	Pellet	10.3	Boil	60 min	33.34	55.6%
20 g	Aurora20 g Aurora Hops	Pellet	10.3	Boil	0 min		44.4%
45 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Aurora (Pellet) 45 g Aurora (Pellet) Hops		33.34	100%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	31.4	Infusion	--	67 °C	60 min
20 L	10	Sparge	--	75 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Magnesium Chloride	Water Agt	Mash	1 hr.
2 g	Wyeast - Beer Nutrient	Water Agt	Boil	15 min.
2 g	Gypsum	Water Agt	Boil	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 147 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56.6	10	1	19.4	29.9	116.1
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 64°F (18°C). After 72 hours, let the temperature rise to 68°F (20°C) and hold. After 7 days, add the small dry hops charge and wait an additional 3 days (or until all activity in the airlock ceases). Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 2 volumes.

Last Updated and Sharing

189

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Brews

Public: Yup, Shared
Last Updated: 2019-10-27 19:02 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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