Entirely Entire Redux - Beer Recipe - Brewer's Friend

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Entirely Entire Redux

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Porter - Foster
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Tuesday June 25th 2019
1.070
1.018
6.9%
57.1
31.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.80 lb United Kingdom - Maris Otter Pale9.8 lb Maris Otter Pale 38 3.75 81.3%
1.50 lb Weyermann - Weyermann - German - CaraMunich III1.5 lb Weyermann - German - CaraMunich III 34 57 12.4%
0.75 lb Weyermann - Weyermann - German - De-Husked Caraf II0.75 lb Weyermann - German - De-Husked Caraf II 32 418 6.2%
12.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz Goldings3.2 oz Goldings Hops Pellet 4.6 Boil 90 min 57.05 70.6%
0.81 oz Goldings0.81 oz Goldings Hops Pellet 4.6 Aroma 0 min 17.9%
0.52 oz Styrian Goldings0.52 oz Styrian Goldings Hops Pellet 3 Boil 0 min 11.5%
4.53 oz / $ 0.00
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.52 18.1  
Mash volume with grains 5.48 21.9  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 4.76 g | 19 qt) 4.24 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.1 g | 20.4 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5.1 20.4  
Total: 8.76 35
Equipment Profile Used: System Default
 
Notes

Brewed on Nov 3, 2019

This beer is a legacy beer that I brewed originally on Aug 13, 1993 from Classic Beer Styles No 5 - Terry Foster's Porter book. At the time I brewed the extract version. This time I am doing a partigyle mash to come up with the Entirely Entire as well as a Dark Mild. I'm not sure if the mash numbers listed above correlate to the recipe, they were scaled from the base recipe to get ratios and OG set properly. To see the actual starting wort, look to the recipe "EE Base" and this reflects the first six gallons of sparge.

1215 - Started boil with 7 gal of 1.053 wort and pitched kettle hops. Boiled for 90 min

1345 - took off boil and pitched aroma hops, in the end I landed with an OG of 1.070 with approx 4.5 gallons of wort. Lost some to trub

December 6, 2019 - racked and bottled 4 gallons. Primed with 2/3 cup corn sugar...thought I had about 4 1/2 gal so priming may be a tad high. We'll see

August 23, 2023 - Found a stray bottle. Opened it aged well. I loved it

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  • Last Updated: 2024-08-23 20:17 UTC