BIAB: Samuel Smith Taddy Porter, WLP004 Irish Ale - Beer Recipe - Brewer's Friend

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BIAB: Samuel Smith Taddy Porter, WLP004 Irish Ale

166 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34.92 liters
Post Boil Size: 29.35 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Asbjørn Tonholt
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Sunday September 13th 2020
1.054
1.014
5.2%
33.0
39.0
5.1
15.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g United Kingdom - Maris Otter Pale5000 g United Kingdom - Maris Otter Pale 38 3.75 78.4%
612.24 g Crisp Malting - Crystal 60L612.24 g Crystal 60L kr 25.00 / kg
kr 15.31 		33.1 60 9.6%
229.59 g United Kingdom - Chocolate229.59 g United Kingdom - Chocolate 34 425 3.6%
459.18 g FI - Black Malt459.18 g Black Malt 22 412.77 7.2%
77.55 g Molasses77.55 g Molasses - (late boil kettle addition) 36 80 1.2%
0.13 g Cane Sugar0.134 g Cane Sugar - (late fermenter addition) 46 0 0%
6,378.69 g / kr 15.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g East Kent Goldings44 g East Kent Goldings Hops Pellet 5.2 Boil 90 min 26.03 52.4%
20 g Fuggles20 g Fuggles Hops Pellet 5 Boil 15 min 5.28 23.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.5 Boil 3 min 1.72 23.8%
84 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16.19 each Brewers Clarex Fining Primary 0 min.
1.35 each Whirlfloc Fining Boil 15 min.
13.23 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.65 g Epsom Salt Water Agt Mash 1 hr.
2.65 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp WLN1000 Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 133.9 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 L Dough-in Temperature 15 °C 15 °C 30 min
10.2 L Alfa- og Beta-amylase Infusion 66 °C 66 °C 90 min
Utmesking Temperature 77 °C 77 °C 5 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 46.28 L. Suggest reducing initial strike volume to 41.24 L and adding 0.88 L sparge/top-off. 42.1
Strike water volume (equipment estimates 41.1 L) 42.1
Mash volume with grains (equipment estimates 45.3 L) 46.3
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 34.9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 29.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 29.4 L) 25
Total: 42.1  
Equipment Profile Used: System Default
 
Notes

Targets:
Brown Porter
OG: 1,054
FG: 1,012 - 1,013
IBU: 33
SRM: 128 (???)
ABV: 5,2 %

25 liter øl krever 250 mrd. gjærceller. Har 436 mrd. den 14.09.20.

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  • Last Updated: 2020-11-22 17:56 UTC