Maxwell Porter 2020 Beer Recipe | All Grain English Porter | Brewer's Friend
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Maxwell Porter 2020

175 calories 18.7 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: 6.6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 98%
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday January 27th 2020
1.053
1.014
5.2%
24.7
28.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 lb United Kingdom - Maris Otter Pale7.4 lb Maris Otter Pale 38 3.75 67.9%
24 oz United Kingdom - Golden Naked Oats24 oz Golden Naked Oats 33 10 13.8%
16 oz United Kingdom - Brown16 oz Brown 32 65 9.2%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 5.7%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 3.4%
174.40 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 20.95 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 3.8 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Single infusion recirculating mash Infusion -- 152 °F 60 min
3.39 gal Fly sparge Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 30 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Brewed on 2/29/20
  • Mash water = 4.6 gallons (17.4 liters)
  • Sparge water = 3.39 gallons (12.8 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had just under 26 liters (I'd say 25.9).
  • Expecting mash efficiency of 84% (at expanded wort volume) which implies a pre boil gravity of 1.049
  • Mash temp settled right it at ~152F
  • Hit 11.8 plato pre boil gravity which converts to 1.048 vs. 1.049 target so 82% mash efficiency vs. 84% expected. Sparge was a bit faster with this batch. ~30 min.
  • Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.054 OG, Actual original gravity reading was 13.0 plato which converts to 1.053 vs 1.054 expected.
  • After boil had ~6.21 gallons (expected 6.0 not expanded so this is right on) in the kettle and ~5.5 gallons made it into the fermenter.
  • Pitched yeast starter and set fermentation chamber at 64F, changed to 65F 36 hours post brew day, did ~175B yeast cells instead of ~200 so 0.62 vs. 0.75 pitch rate
  • Packaged on 3/10/20, batch #42, FG was 1.013 (at 68F) which converts to 1.014 so 73% attenuation vs 75% avg. and 76% expected
  • Fill keg to 51.86 pounds = (1.014FG x 8.345 x 5 gallons) + 9.548 (empty keg weight). Was just able to get 51.86 pounds so volumes during brew day were spot on.
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  • Public: Yup, Shared
  • Last Updated: 2021-02-17 22:46 UTC
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