Mark's Old P - Beer Recipe - Brewer's Friend

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Mark's Old P

429 calories 26.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 75 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.164 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mark Philips
Calories: 429 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created: Monday May 4th 2020
1.140
1.011
16.9%
89.0
18.0
n/a
6.53
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.71 kg United Kingdom - Maris Otter Pale4.71 kg Maris Otter Pale 38 3.75 85.4%
0.28 kg American - Caramel / Crystal 120L0.275 kg Caramel / Crystal 120L 33 120 5%
0.10 kg German - Carafa III0.1 kg Carafa III 32 535 1.8%
0.13 kg German - Chocolate Malt0.13 kg Chocolate Malt $ 2.78 / kg
$ 0.36 		31 127.22 2.4%
0.30 kg United Kingdom - Muscovado Dark Brown Sugar0.3 kg Muscovado Dark Brown Sugar - (late boil kettle addition) 1040 4.31 5.4%
5.52 kg / $ 0.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Pellet 8.5 Boil at 67 °C 60 min 26.58 17.1%
67 g East Kent Goldings67 g East Kent Goldings Hops Pellet 5 Boil at 67 °C 60 min 34.92 38.3%
51 g Fuggles51 g Fuggles Hops Leaf/Whole 4.5 Boil at 67 °C 60 min 21.75 29.1%
27 g Fuggles27 g Fuggles Hops Leaf/Whole 4.5 Boil at 67 °C 15 min 5.71 15.4%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Whirlfloc Water Agt Mash 15 min.
10 ml Clarity Ferm $ 0.60 / ml
$ 5.99 		Fining Primary 1 days
$ 5.99
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 0.18 / L
$ 0.18
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1087 B cells required
$ 0.18 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 177 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Local tap water: (5.15pH)
Ca+2= 110.0
Mg+2= 26.9
Na+ = 4.0
Cl- = 9.4
SO4-2 = 22.4
17.9ppm as CaCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Temperature 67 °C 67 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.9 L) 36.6
Mash volume with grains (equipment estimates 40.4 L) 40.1
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 30.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 23
Top off amount 4
Volume into fermentor 27
Total: 36.6  
Equipment Profile Used: System Default
"Mark's Old P" Robust Porter beer recipe by Mark Philips. BIAB, ABV 16.9%, IBU 88.97, SRM 17.99, Fermentables: (Maris Otter Pale, Caramel / Crystal 120L, Carafa III, Chocolate Malt, Muscovado Dark Brown Sugar) Hops: (Challenger, East Kent Goldings, Fuggles) Other: (Whirlfloc, Clarity Ferm)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-04 12:18 UTC