Paddy Porter - Beer Recipe - Brewer's Friend

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Paddy Porter

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19.6 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 83% (brew house)
Source: James Morton “Brew”
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday December 5th 2019
1.055
1.014
5.4%
31.2
30.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg United Kingdom - Maris Otter Pale3.25 kg Maris Otter Pale 38 3.75 76.5%
400 g United Kingdom - Dark Crystal 80L400 g Dark Crystal 80L 33 80 9.4%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 7.1%
200 g United Kingdom - Brown200 g Brown 32 65 4.7%
100 g Molasses100 g Molasses 36 80 2.4%
4,250 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 4.1 First Wort 0 min 21.07 36%
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 4.1 Boil 15 min 9.51 36%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 4.1 Boil 1 min 0.64 28%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.60 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
1.61 g Gypsum Water Agt Mash 1 hr.
5.62 g Table Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Crossmyloof - California Common
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 71 °C 66.5 °C 60 min
4 L Sparge 75 °C -- --
Starting Mash Thickness: 5.3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.3 L/kg 22
Mash volume with grains (equipment estimates 24.3 L) 24.7
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 8.8 L) 6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 25.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19.6
Top off amount 0.4
Going into fermentor 20
Total: 28  
Equipment Profile Used: System Default
 
Notes

First all grain brew ever. OG achieved 1.056.

Ferment at 18C, yeast Crossmyloof Beoir Yeast

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  • Last Updated: 2019-12-16 13:24 UTC