1849 Barclay Perkins Porter-BB - Beer Recipe - Brewer's Friend

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1849 Barclay Perkins Porter-BB

178 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20.15 liters
Post Boil Size: 18.14 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ron Patterson
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Sunday January 24th 2021
1.058
1.013
5.9%
32.9
29.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.18 kg Crisp Malting - Chevallier Heritage Malt3.18 kg Chevallier Heritage Malt 36.3 3 70.8%
0.90 kg United Kingdom - Brown0.9 kg Brown 32 65 20%
0.22 kg United Kingdom - Amber0.22 kg Amber 32 27 4.9%
0.14 kg United Kingdom - Black Patent0.14 kg Black Patent 27 525 3.1%
50 g Brown Sugar50 g Brown Sugar 45 15 1.1%
4.49 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Goldings25 g Goldings Hops Pellet 4.5 Boil 60 min 17.52 50%
25 g Goldings25 g Goldings Hops Pellet 4.5 Boil 40 min 15.38 50%
50 g / £ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 42.1 g       Temp: 18 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Carharrack, Redruth, Cornwall, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
See notes Temperature 65 °C 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17.8
Mash volume with grains 20.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 9.5 L) 7.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 22 L) 20.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 16 L) 18.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18.1 L) 16
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

Based on 1849 Barclay Perkins Porter from Ron Patterson. IBU toned down to suit my taste and suger added to tune ABV. No sugar in original recipe. My usual dry yeast (hence BB).
Mash in 65C, 10min @65, 20min @66 and 30min @67C. Mash out 1min@77C (Ace microbrewery). Boil 60mins.
Fermented in 2 days but bottled at 7 days. (1.052(excess water due to profile, 17.2l)-1.016)

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  • Last Updated: 2021-05-09 11:51 UTC