Easy Extract Porter Beer Recipe | Extract Brown Porter | Brewer's Friend
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Easy Extract Porter

9017 calories 944.1 g 19 L
Beer Stats
Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.129 (recipe based estimate)
Post Boil Gravity: 1.166 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Philphy
Calories: 9017 calories (Per 19L)
Carbs: 944.1 g (Per 19L)
Created: Tuesday February 4th 2020
1.051
1.013
5.0%
28.3
30.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Dark1.7 kg Liquid Malt Extract - Dark 35 30 40.5%
1.70 kg Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber 35 10 40.5%
0.40 kg Dry Malt Extract - Amber0.4 kg Dry Malt Extract - Amber 42 10 9.5%
3.80 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg New Zealand - Dark Chocolate Malt0.2 kg Dark Chocolate Malt 32.7 659.9 4.8%
0.20 kg New Zealand - Dark Crystal Malt0.2 kg Dark Crystal Malt 35.4 96.45 4.8%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Dr. Rudi25 g Dr. Rudi Hops Pellet 11 Boil 60 min 14.91 25%
50 g Willamette50 g Willamette Hops Leaf/Whole 4.5 Boil 40 min 9.73 50%
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil 20 min 3.69 25%
100 g / 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Palmer extract method adjusted to suit my equipment.

  1. Boil 7 - 8 litres water.
  2. Turn off the heat and steep the grain 15 minutes.
  3. Remove the grain and return to boil.
  4. Add the first 1.7 litres of dark malt to the boil.
  5. Add the remaining extract after flameout.
  6. Cool wurt and add to fermenter
  7. Add remaining water to 23 litres
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-03-28 08:44 UTC
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