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#38 English Porter

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.6 liter(s)
    Mash size
  • 11.5 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
29 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 2.14 kg 74.6% 80.5 % 3
Grain Caramel/Crystal Malt - 60L 0.2 kg 7% 74 % 118
Grain Fawcett - Dark Crystal 0.06 kg 2.1% 71 % 450
Grain Brown Malt (British Chocolate) 0.29 kg 10.1% 70 % 128
Grain Black (Patent) Malt 0.18 kg 6.3% 60 % 1000
Sum 2.87 kg

Hops

31 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 13 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
West Yorkshire Ale Slant 100 ml Wyeast

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