1867 Barclay Perkins EI (India Export) - Beer Recipe - Brewer's Friend

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1867 Barclay Perkins EI (India Export)

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.7 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ron Pattinson
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday June 30th 2018
1.057
1.015
5.5%
65.7
59.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,502 g United Kingdom - Maris Otter Pale3502 g Maris Otter Pale 38 8.51 62.3%
824 g United Kingdom - Brown824 g Brown 32 171.96 14.7%
927 g United Kingdom - Crystal 50L927 g Crystal 50L 34 131.93 16.5%
206 g United Kingdom - Black Patent206 g Black Patent 27 1399.5 3.7%
163 g Rice Hulls163 g Rice Hulls 0 2.9%
5,622 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g East Kent Goldings54 g East Kent Goldings Hops Pellet 5.9 Boil 90 min 39.62 58.7%
38 g East Kent Goldings38 g East Kent Goldings Hops Pellet 5.9 Boil 60 min 26.06 41.3%
92 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Protofloc Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 80 45 100
Gypsum - CaSO4•2H2 - 3g
Epsom salt - MgSO4•7H2O - 0g
Table salt - NaCl - 1g
Calcium chloride - CaCl2•2H2O - 4.1g
Magnesium chloride - MgCl2•6H2O - 1g
Chalk - CaCO3 - 5.3g
Baking Soda - NaHCO3 - 0g

Record ID: 9H8TSDJ

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9H8TSDJ
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 90 min
Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.7
Mash volume with grains 23.4
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 18.9 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 29.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

From 'The Home Brewers Guide to Vintage Beer' by Ron Pattinson (page 45)

Liquor Volumes:
Boil off per hour 3 litres
Grain Absorption 1.2 litres
Kettle trub 1.2 litres
Required in fermentor 23 litres

			<br />

Grain weight 5.46 Kilograms
Boil length 90 Minutes

			<br />

Liquor required 35.252 litres
Boil volume 29.792 litres

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  • Last Updated: 2018-06-30 15:23 UTC