Quid & A Pound - 18th Century Brown Porter rehash - Beer Recipe - Brewer's Friend

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Quid & A Pound - 18th Century Brown Porter rehash

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday August 16th 2014
1.060
1.013
6.1%
48.6
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row - Toasted5 lb Pale 2-Row - Toasted 33 30 37.6%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 15%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 1.4%
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 45.1%
2 oz American - Smoked Malt2 oz Smoked Malt 37 5 0.9%
13.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Challenger1.2 oz Challenger Hops Pellet 8.5 Boil 60 min 35.12 60%
0.60 oz Challenger0.6 oz Challenger Hops Pellet 8.5 Boil 30 min 13.5 30%
0.20 oz Challenger0.2 oz Challenger Hops Pellet 8.5 Aroma 0 min 10%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - British Ale Yeast M07
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
57 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 159 °F 120 min
1.5 gal Sparge -- 165 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.16 16.6  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
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: 8.41 33.7
Equipment Profile Used: System Default
 
Notes

Toasted Pale 2-row malt, fire-kilned to approximate brown/speckled color.
Kilned over a low cherrywood chip fire for approx 3 hours.
OG was about 1.060. Will check FG soon.
Tasting notes: not very "Grassy" or "seedy" like most bottled porters. Appropriately mild hops, the kilned malt really does a good job in providing a nice bitter and rounded balance. Nice, coffee-like finish, lasts over 30 seconds.

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  • Last Updated: 2018-01-10 00:20 UTC