Who's Your Taddy Porter - Beer Recipe - Brewer's Friend

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Who's Your Taddy Porter

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BCS
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday December 30th 2016
1.052
1.013
5.2%
27.1
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 75.5%
10 oz United Kingdom - Brown10 oz Brown 32 65 9.4%
10 oz American - Caramel / Crystal 40L10 oz Caramel / Crystal 40L 34 40 9.4%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 5.7%
106 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Fuggles1.2 oz Fuggles Hops Pellet 3.5 Boil 60 min 24.8 80%
0.30 oz Fuggles0.3 oz Fuggles Hops Pellet 3.5 Boil 10 min 2.25 20%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 85 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
2 tsp of calcium chloride dihydrate
1 tsp gypsum as well
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Infusion -- 153 °F 60 min
11.5 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.07 8.3  
Mash volume with grains 2.6 10.4  
Grain absorption losses -0.83 -3.3  
Remaining sparge water volume (equipment estimates 4.06 g | 16.3 qt) 3.51 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.06 g | 20.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.58 22.3
Equipment Profile Used: System Default
 
Notes

After primary, bottle half and secondary other half on raspberries

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  • Public: Yup, Shared
  • Last Updated: 2016-12-31 22:44 UTC