2101 - Nottingham Road 03/03/2021 - Beer Recipe - Brewer's Friend

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2101 - Nottingham Road 03/03/2021

283 calories 33.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Randy Daily/John Jons
Calories: 283 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)
Created: Sunday February 28th 2021
1.084
1.027
7.4%
43.8
29.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 70.8%
1.65 lb Munich - Light 10L1.65 lb Munich - Light 10L 33 10 10.6%
0.73 lb American - Caramel / Crystal 60L0.73 lb Caramel / Crystal 60L 34 60 4.7%
0.73 lb United Kingdom - Carastan (30/37)0.73 lb Carastan (30/37) 35 34 4.7%
0.55 lb United Kingdom - Brown0.55 lb Brown 32 65 3.5%
5.87 oz United Kingdom - Chocolate5.87 oz Chocolate - (late boil kettle addition) 34 425 2.4%
0.37 lb Molasses0.37 lb Molasses 36 80 2.4%
2.20 oz American - Midnight Wheat Malt2.2 oz Midnight Wheat Malt - (late boil kettle addition) 33 550 0.9%
15.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.73 oz Challenger0.73 oz Challenger Hops Pellet 7.8 Boil 60 min 17.79 33.3%
0.73 oz Whitbread Golding0.73 oz Whitbread Golding Hops Pellet 7.1 Boil 60 min 16.19 33.3%
0.73 oz Whitbread Golding0.73 oz Whitbread Golding Hops Pellet 7.1 Boil 20 min 9.8 33.3%
2.19 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 each Whirlfloc Water Agt Boil 10 min.
0.55 tsp Yeast Nutrient Other Boil 10 min.
10.45 g Chalk Water Agt Mash 1 hr.
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.30 g Epsom Salt Water Agt Mash 1 hr.
4.40 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
0.27 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 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
3.9 gal Infusion -- 154 °F 75 min
Temperature -- 168 °F 30 min
3.8 gal Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.31 21.2  
Mash volume with grains 6.52 26.1  
Grain absorption losses -1.9 -7.6  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 4.31 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.61 38.5
Equipment Profile Used: System Default
 
Notes

20 gallons brewed split three way at a little over 6 gallons each

#1 used WLP002 with a 3L starter
#2 used WLP002
#3 used

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  • Last Updated: 2021-03-02 05:48 UTC