Recipe – English Porter
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 23.5 IBUs | 27.6600825 | 1.051 | 1.012 | 5.2 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| English Porter | 13 C | 1.04 - 1.052 | 1.008 - 1.014 | 18 - 35 | 20 - 30 | 1.8 - 2.6 | 4 - 5.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Maris Otter (Crisp) | 8 lbs | 72.73 |
| Brown Malt | 1.25 lbs | 11.36 |
| Crystal Light - 45L (Crisp) | 1 lbs | 9.09 |
| Black (Crisp) | 4 oz | 2.27 |
| Chocolate Malt | 4 oz | 2.27 |
| Crystal Dark - 77L (Crisp) | 4 oz | 2.27 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggles | 2 oz | 60 min | Boil | Pellet | 4.5 |
| Fuggles | 1 oz | 15 min | Boil | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 11.03 g | 60 min | Mash | Water Agent |
| Salt | 7.94 g | 60 min | Mash | Water Agent |
| Gypsum (Calcium Sulfate) | 4.51 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 0.99 g | 60 min | Mash | Water Agent |
| Chalk | 0.56 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London Ale Yeast (1028) | Wyeast Labs | 75% | 60°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Download
| Download this recipe's BeerXML file |
