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Porter

176 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 48.5 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Endre - Norway
Calories: 176 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Wednesday December 19th 2018
1.053
1.016
4.91%
25.92
29.49
5.44
 
Fermentables
Amount Fermentable PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 58%
1 kg German - Dark Munich1 kg Dark Munich 36 10 9.7%
0.5 kg United Kingdom - Brown0.5 kg Brown 32 65 4.8%
0.6 kg United Kingdom - Crystal 60L0.6 kg Crystal 60L 34 60 5.8%
0.5 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 4.8%
0.2 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 1.9%
0.1 kg German - Smoked Malt0.1 kg Smoked Malt 37 3 1%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 9.7%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 1.4%
0.3 kg Molasses0.3 kg Molasses 36 80 2.9%
10.35 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 7.3 Boil 60 min 15.71 36.4%
35 g Bramling Cross35 g Bramling Cross Hops Pellet 7.8 Boil 15 min 7.29 31.8%
35 g Bramling Cross35 g Bramling Cross Hops Pellet 7.8 Boil 5 min 2.93 31.8%
 
Mash Guidelines
Amount Description Type Temp Time
30 L Infusion 63 °C 60 min
L Temperature 75 °C 15 min
30 L Fly Sparge 75 °C 45 min
Starting Mash Thickness: 2.5 L/kg
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 476 B cells required
Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 20.04 80.2  
Strike water volume at mash thickness of 1.19803 qt/lb 6.64 26.5  
Remaining sparge water volume 13.41 53.6  
Grain absorption losses -5.54 -22.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 14.25 57  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Adjusted starting boil size 14.31 57.3  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 12.81 51.2  
Total: 20.04 80.2
Author: Endre - Norway, Method: All Grain, Style: Robust Porter, ABV 4.91%, IBU 25.92, SRM 29.49, Fermentables: (Maris Otter Pale, Dark Munich, Brown, Crystal 60L, Chocolate, Roasted Barley, Smoked Malt, Flaked Barley, Flaked Oats, Molasses) Hops: (Challenger, Bramling Cross)
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  • Last Updated: 2019-01-27 11:48 UTC