Torsti's Tastiest - Dandy Gentleman - Beer Recipe - Brewer's Friend

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Torsti's Tastiest - Dandy Gentleman

145 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Sunday June 19th 2016
1.047
1.015
4.2%
33.5
50.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.70 kg United Kingdom - Pale 2-Row2.7 kg Pale 2-Row 38 5.17 64.3%
0.80 kg United Kingdom - Brown0.8 kg Brown 32 171.96 19%
300 g German - De-Husked Caraf I300 g De-Husked Caraf I 32 905.81 7.1%
200 g Finland - Crystal Malt 150200 g Crystal Malt 150 35 150.61 4.8%
200 g Flaked Barley200 g Flaked Barley 32 4.37 4.8%
4,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 4.5 Boil 60 min 26.85 50%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.5 Boil 15 min 6.66 25%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.5 Boil 0 min 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
2 g Yeast nutrients Other Boil 15 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Additions to mash water: 3g gypsum, 3g calcium chloride (9g of 33% solution), 1g table salt and 1.25g 80% lactic acid.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=S5X0R8M
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L 73C strike temperature. Infusion -- 68 °C 60 min
16 L 78C strike Sparge -- 77 °C 10 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 15.1
Mash volume with grains 17.9
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 19.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

The brown malt in the recipe is made from the 2-row:

  1. Place 800g of 2-row in large oven pan (max grain depth at 2cm) and cover it with tin foil
  2. Preheat oven to 225C
  3. Roast the malts in the oven for 20-40 minutes. Periodically take samples of the grains and cut them in half. When the inside of the malt is nice medium brown the roasting is complete.
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  • Last Updated: 2016-07-08 15:41 UTC