BIAB: Samuel Smith Taddy Porter, WLP004 Irish Ale Beer Recipe | BIAB English Porter | Brewer's Friend
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BIAB: Samuel Smith Taddy Porter, WLP004 Irish Ale

166 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34.92 liters
Post Boil Size: 29.35 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Asbjørn Tonholt
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Sunday September 13th 2020
1.054
1.014
5.2%
33.0
39.0
5.1
15.31
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g United Kingdom - Maris Otter Pale5000 g United Kingdom - Maris Otter Pale 38 3.75 78.4%
612.24 g Crisp Malting - Crystal 60L612.24 g Crystal 60L kr 25.00 / kg
kr 15.31 		33.1 60 9.6%
229.59 g United Kingdom - Chocolate229.59 g United Kingdom - Chocolate 34 425 3.6%
459.18 g FI - Black Malt459.18 g Black Malt 22 412.77 7.2%
77.55 g Molasses77.55 g Molasses - (late boil kettle addition) 36 80 1.2%
0.13 g Cane Sugar0.134 g Cane Sugar - (late fermenter addition) 46 0 0%
6,378.69 g / kr 15.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g East Kent Goldings44 g East Kent Goldings Hops Pellet 5.2 Boil 90 min 26.03 52.4%
20 g Fuggles20 g Fuggles Hops Pellet 5 Boil 15 min 5.28 23.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.5 Boil 3 min 1.72 23.8%
84 g / kr 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 L Dough-in Temperature 15 °C 15 °C 30 min
10.2 L Alfa- og Beta-amylase Infusion 66 °C 66 °C 90 min
Utmesking Temperature 77 °C 77 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
16.19 each Brewers Clarex Fining Primary 0 min.
1.35 each Whirlfloc Fining Boil 15 min.
13.23 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.65 g Epsom Salt Water Agt Mash 1 hr.
2.65 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp WLN1000 Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 133.9 g       Temp: 20 °C       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
 
Notes

Targets:
Brown Porter
OG: 1,054
FG: 1,012 - 1,013
IBU: 33
SRM: 128 (???)
ABV: 5,2 %

25 liter øl krever 250 mrd. gjærceller. Har 436 mrd. den 14.09.20.

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  • Last Updated: 2020-11-22 17:56 UTC
NEW Water Requirements:
BIAB: Samuel Smith Taddy Porter, WLP004 Irish Ale
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BIAB: Samuel Smith Taddy Porter, WLP004 Irish Ale
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Recipe Cost kr (NOK)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost kr Cost %
Fermentables kr
Steeping Grains
(Extract Only)		 kr
Hops kr
Yeast kr
Other kr
Cost Per Barrel kr 0.00
Cost Per Pint kr 0.00
Total Cost kr 0.00
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