English Porter Recipe - Decimal Fruit Porter

Recipe Info

Recipe Image

Decimal Fruit Porter

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

This recipe was cloned from Black Out.

Fermentables

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

Hops

Rakau
15
Leaf
Boil
100 min(s)
10.5
16.4
Northern Brewer
10
Leaf
Boil
100 min(s)
8.4
8.8
Waimea
13
Leaf
Boil
10 min(s)
15.1
6.9
Mandarina Bavaria
12
Leaf
Boil
10 min(s)
6.4
2.7
Mosaic
5
Pellet
DryHop
5 day(s)
11.5
0.0
Rakau
10
Leaf
DryHop
5 day(s)
10.5
0.0

Yeast

White Labs Cream Ale WLP080
78%

Other Stuff

Irish Moss
3
ml
Boil
Yeast Nutrient
3
ml
Boil
Gypsum
0.004
kg
Mash

Mash Steps

Protein Rest
Infusion
55
30 min
Saccharification Rest
Infusion
62
40 min
Saccharification Rest
Infusion
67
35 min
Mash-Out
Infusion
77
5 min

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

Tasting Notes (0)

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Recipe Facts

Decimal Fruit Porter
English Porter
  • 23.00 Gallons Liters Batch Size
  • 34.00 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.054 OG
  • 1.012 FG
  • 34.8 IBU (tinseth) Bitterness
  • 0.64 BG:GU
  • 25.8° SRM Color
  • 85% Efficiency
  • 5.4% ABV Alcohol
  • 180 per 12oz Calories
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