English Porter Recipe - English Porter

Recipe Info

Recipe Image

English Porter

by on
All Grain
23 Liter(s)
21 Liter(s)
60 min
75%
Brew No.53 Rate: 0/10 ABV: 0% Yeast: WHC Saturated yeast - Dried Attenuation: 75% My attenuation: 0% IBU: 24 Ferment: 19-22ºC Recipe: OG: 1051 FG: 1011 ABV: 5% Achieved: OG: 1060 FG: 1000 ABV: 0% Notes: – Added the 1200g of the 6 different grains bill from the imperial stout. – Added 100g Rice Hulls/oat husks same thing. 150g Torrified Wheat – Grain bill total = 6750g – Grain took 4ºC off water temp on mashing Do again...

Fermentables

72% - Simpsons best pale ale malt
3800
0
3
Mash
8% - Weyermann Carafa Special Type 3
400
0
520
Mash
6% - Simpsons DRC - Double roaster Crystal
300
0
69
Mash
6% - Simpsons Heritage crystal
300
0
50
Mash
6% - Simpsons Munich
300
0
8
Mash
4% - Simpsons Aromatic
200
0
50
Mash

Hops

Bramling Cross
20
Pellet
Boil
60 min(s)
6
20.8
Bramling Cross
20
Pellet
Boil
30 min(s)
6
15.9
Bramling Cross
20
Pellet
Boil
5 min(s)
6
4.1

Yeast

WHC Saturated yeast - Dried
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Take yeast out of fridge
2.
ChemSan Sanitiser 80ML – 40Lt
3.
Water to Mash kettle – 21Lt (Includes extra grain 6750g)
4.
Water to Sparge Kettle – 17Lt
5.
Both – Camden tablet – 1/2
6.
Both – AMS – Mash 7ml – Sparge 6ml
7.
Mash – Calcium Chloride Flakes 1.7g – Calcium Sulphate 1.7g – Sodium Chloride (Salt) 4.5g
8.
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9.
65ºC for 60 mins
10.
75ºC for 10 mins
11.
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12.
60mins – 20g Bramling Cross
13.
30mins – 20g Bramling Cross
14.
5mins – 20g Bramling Cross
15.
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16.
Ferment – 19-22ºC
17.
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18.
90g sugar – 170ml water
19.
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Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

English Porter
English Porter
  • 23.00 Gallons Liters Batch Size
  • 21.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.000 OG
  • 1.000 FG
  • 40.8 IBU (brewgr) Bitterness
  • 1.00 BG:GU
  • 4113.8° SRM Color
  • 75% Efficiency
  • 0% ABV Alcohol
  • 0 per 12oz Calories
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