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Porter 7
- Ray Mills July 21, 2001
Category Porter
Subcategory Robust Porter
Recipe Type All Grain
Batch Size 23 liters
Volume Boiled 24 liters
Mash Efficiency 65 %
Total Grain/Extract 5.85 kg.
Total Hops 80.0 g.
Calories (12 fl. oz.) 181.7
Cost to Brew $45.99 (USD)
Cost per Bottle (12 fl. oz.) $0.71 (USD)
4.5 kg. American 2-row info
0.35 kg. Crystal Malt 80°L info
.25 kg. English Chocolate Malt info
.25 kg. British Black Patent info
.5 kg. English 2-row Munich info
40 g. Fuggle (Pellets, 4.8 %AA) boiled 90 min. info
10 g. Fuggle (Pellets, 4.8 %AA) boiled 15 min. info
10 g. Goldings (Pellets, 6.1 %AA) boiled 15 min. info
20 g. Northern Brewer (Pellets, 9.7 %AA) boiled 1 min. info
Yeast : WYeast 1968 London ESB, or 1028 London Ale info
Predicted Robust Porter Compliance
Original Gravity 1.046 1.048 - 1.065 88 %
Terminal Gravity 1.010 1.012 - 1.016 51 %
Color 28.26 °SRM 22.00 - 35.00 °SRM 100 %
Bitterness 34.5 IBU 25.00 - 50.00 IBU 100 %
Alcohol (%volume) 4.7 % 4.80 - 6.00 % 92 %
86 % overall
Apparent Real
Original Extract 11.43 °Plato 11.43 °Plato
Attenuation 77.5 % 62.9 %
Extract 2.57 °Plato 4.24 °Plato
% Weight % Volume
Alcohol 3.7 % 4.7 %
Weight (kg.) Gravity Points Color (MCU)
American 2-row 4.5 (76.9%) 218.6 (78.2%) 17.9 (2.8%)
Crystal Malt 80°L 0.35 (6.0%) 15.6 (5.6%) 61.7 (9.7%)
English Chocolate Malt .25 (4.3%) 11.5 (4.1%) 261.8 (41.1%)
British Black Patent .25 (4.3%) 9.0 (3.2%) 289.4 (45.4%)
English 2-row Munich .5 (8.5%) 25.0 (8.9%) 6.6 (1.0%)
Variety %Alpha Weight (g.) Boil (minutes) Formula %Utilization
IBU
Average IBU
Fuggle (Pellets) 4.8 40 90 BeerTools 35.9 30.0 30.0
Fuggle (Pellets) 4.8 10 15 BeerTools 8.7 1.8 1.8
Goldings (Pellets) 6.1 10 15 BeerTools 8.7 2.3 2.3
Northern Brewer (Pellets) 9.7 20 1 BeerTools 0.5 0.4 0.4
Total IBU 34.5
[ Add Comment ]
A winner Raydownunder (has brewed recipe)
This porter came second in the ESB comp and the Judges said it will gain more points if kept longer. So happy brewing and give this one a go
Contact me Raydownunder (has brewed recipe)
I you need any more advice on this recipe you can email me on raydownunder@hotmail.com
[ Add Comment ]
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