Decimal Fruit Porter - English Porter

Recipe Info
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Decimal Fruit Porter

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All Grain
23 Liter(s)
34 Liter(s)
100 min
85%
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Fruit Porter. Brown porter style

Fermentables
% kg fermentable ppg   L   usage  
78% 4 Pale 2-Row - UK 36
2°		 Mash
5% 0.25 Crystal 60L - UK 34
57°		 Mash
4% 0.2 Chocolate - UK 34
413°		 Mash
1% 0.05 Roasted Rye 34
300°		 Mash
4% 0.2 Rice Hulls - US 0
0°		 Mash
5% 0.25 Brown Malt - UK 33
65°		 Mash
4% 0.2 Special B - BE 30
180°		 Mash
5.15 kg

Hops
g variety type usage time AA   IBU  
15 Rakau Leaf Boil 100 minutes 10.5 16.4
10 Northern Brewer Leaf Boil 100 minutes 8.4 8.8
13 Waimea Leaf Boil 10 minutes 15.1 6.9
12 Mandarina Bavaria Leaf Boil 10 minutes 6.4 2.7
5 Mosaic Pellet Dry Hop 5 days 11.5 0.0
10 Rakau Leaf Dry Hop 5 days 10.5 0.0
65 g IBUs calculated using the Tinseth formula

Hop Summary
g variety type AA
25 Rakau Leaf 10.5
10 Northern Brewer Leaf 8.4
13 Waimea Leaf 15.1
12 Mandarina Bavaria Leaf 6.4
5 Mosaic Pellet 11.5
65 g  

Yeast
name attenuation  
White Labs Cream Ale WLP080 78%
 

Other Stuff
amount unit name usage
3 ml Irish Moss Boil
3 ml Yeast Nutrient Boil
0.004 kg Gypsum Mash
 

Mash Steps
type heat temp °C time
Protein Rest Infusion 55 30 minutes
Saccharification Rest Infusion 62 40 minutes
Saccharification Rest Infusion 67 35 minutes
Mash-Out Infusion 77 5 minutes
 

Special Instructions
  1. 17 L strike water into Grainfather - heat to 55?C
  2. Add fermentables with rice husks in stages, stir in gently
  3. Add Calcium Chloride Flake - 8g, Calcium Sulphate - 4g, DWP 20g
  4. Check pH of wort during mash stages - should be close to 5.3
  5. Mash stage 1 - protein rest - 55?C for 30 mins
  6. Mash stage 2 - saccharification rest - 62?C for 40 mins
  7. Mash Stage 3 - saccharification rest - 67?C for 35 mins
  8. Mash stage 4 - mash out - 77?C for 5 mins
  9. Take Liquid Yeast out of fridge and shake well - let it warm to room temp
  10. During mash period prepare 17 L sparge water at 77-80?C
  11. During mash period prepare bittering hops for adding to boil - 10g Northern Brewer, 15g Rakau
  12. At end of mash, lift out malted grains and sparge slowly with 17 L sparge water
  13. Add bittering hops and boil for 100 mins
  14. During boil prepare aroma hops 10g Waimea, 15g Mandarina Bavaria
  15. Also prepare protofloc (Irish Moss) 1/4 teaspoon and Yeast Nutrient 1/2 teaspoon
  16. At 90 mins boil time add aroma hops and protofloc and yeast nutrient
  17. At end of boil 100mins, switch off boiler
  18. Hook up counterflow chiller and syphon wort into conical fermenter
  19. Use thermometer to gauge temp during transfer - ensure around 20-23?C
  20. Take hydrometer and refractometer reading for OG value and store result
  21. Use aeration paddle to vigorously aerate wort in fermenter
  22. Add primed yeast mixture and stir in carefully
  23. (optional) add sterilised water to make up to 23L in fermenter if necessary. Include Coopers Brew Enhancer 1 - 250g to 1 L - if desired
  24. Primary fermentation at 22?C until primary fermentation stops or specific gravity is static for 24h
  25. Add dry hops and fruit - 10g Rakau and 5g Mosaic (Pellet), 140g dried cherries, 1 Kg stewed plum, extra tinned cherries if necessaryi
  26. Leave in fermenter to condition for at least 2 weeks
  27. Transfer from conical to bottles

Recipe Facts

Decimal Fruit Porter
English Porter
23.00 Gallons Liters
34.00 Gallons Liters  @  100  min
1.054
1.012
25.8° SRM
85%
34.8 IBU (tinseth)
0.64
5.4% ABV
180 per 12oz
Beer Xml How are these calculations made?