Portly Ryed Shelley - Beer Recipe - Brewer's Friend

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Portly Ryed Shelley

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.9 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tom Johnstone
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Sunday January 20th 2013
1.062
1.014
6.4%
40.7
36.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pale 2-Row2 kg Pale 2-Row 38 2.5 32.5%
3 kg German - Vienna3 kg Vienna 37 4 48.8%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 4.9%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 1.6%
0.75 kg United Kingdom - Crystal Rye0.75 kg Crystal Rye 33 90 12.2%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mosaic25 g Mosaic Hops Pellet 10.9 Boil 90 min 34.21 50%
25 g Mosaic25 g Mosaic Hops Pellet 10.9 Whirlpool 0 min 6.49 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0
 
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
22.075 L Strike 68 °C 67 °C 60 min
9.775 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.4
Mash volume with grains 19.4
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 18.6 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.1 L) 21.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 21
Total: 32.8  
Equipment Profile Used: System Default
"Portly Ryed Shelley" Baltic Porter beer recipe by Tom Johnstone. All Grain, ABV 6.39%, IBU 40.7, SRM 36.35, Fermentables: (Pale 2-Row, Vienna, Chocolate, Black Patent, Crystal Rye) Hops: (Mosaic) Other: (Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Last Updated: 2022-05-28 10:18 UTC