Piccadilly Porter - Beer Recipe - Brewer's Friend

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Piccadilly Porter

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Best Case
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Sunday February 16th 2025
1.054
1.015
5.2%
22.3
30.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.15 kg United Kingdom - Maris Otter Pale4.15 kg Maris Otter Pale 38 3.75 83.8%
500 g Thomas Fawcett - Dark Crystal Malt II500 g Dark Crystal Malt II 33 120 10.1%
150 g United Kingdom - Black Patent150 g Black Patent 27 525 3%
150 g American - Chocolate150 g Chocolate 29 350 3%
4,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 22.33 30%
28 g HRC-002 (2000010-008 (Oregon))28 g HRC-002 (2000010-008 (Oregon)) Hops Pellet 10 Boil 0 min 70%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
2.20 g Wyeast - Beer Nutrient Other Boil 15 min.
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67.7 °C 60 min
3 L Batch Sparge -- 77 °C 1 min
Starting Mash Thickness: 4.17 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 20.6
Mash volume with grains 23.9
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.1 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 24.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Bought this kit and making it mostly as-is, but adding a 1 oz late hop of HRC-002 2000010-008 (Oregon) because I think it would go and I need to use it.

Last Updated and Sharing
 
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  • Last Updated: 2025-02-16 16:00 UTC