1916 Tetley Porter - Beer Recipe - Brewer's Friend

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1916 Tetley Porter

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday November 4th 2019
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by Maltose Falcons

OG: 1.055 FG: 1.013 ABV: 5.6% IBU: 37

1.053
1.013
5.2%
36.8
37.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Mild5 lb Mild 37 3 48.8%
1.50 lb United Kingdom - Maris Otter Pale1.5 lb United Kingdom - Maris Otter Pale 38 3.75 14.6%
1.25 lb Crisp Malting - Brown Malt1.25 lb Brown Malt 32.7 65 12.2%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 9.8%
1.50 lb Brown Sugar1.5 lb Brown Sugar 45 15 14.6%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 120 min 24.69 50%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 60 min 6.1 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 6.02 25%
2 oz / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.91 11.6  
Mash volume with grains (equipment estimates 3.11 g | 12.4 qt) 3.61 14.4  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 6.9 g | 27.6 qt) 6.32 25.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Top off amount 0.5 2  
Going into fermentor 6 24  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

http://barclayperkins.blogspot.com/2018/10/lets-brew-1916-tetley-porter.html

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  • Last Updated: 2019-11-04 20:08 UTC