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Torsti's Tastiest - Dandy Gentleman

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)

Created: Sunday June 19th 2016

Original Gravity:

1.047

Final Gravity:

1.015

ABV (standard):

4.2%

IBU (tinseth):

33.5

EBC (ebcmorey):

50.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.70 kg	United Kingdom - Pale 2-Row2.7 kg Pale 2-Row	38	5.17	64.3%
0.80 kg	United Kingdom - Brown0.8 kg Brown	32	171.96	19%
300 g	German - De-Husked Caraf I300 g De-Husked Caraf I	32	905.81	7.1%
200 g	Finland - Crystal Malt 150200 g Crystal Malt 150	35	150.61	4.8%
200 g	Flaked Barley200 g Flaked Barley	32	4.37	4.8%
4,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	4.5	Boil	60 min	26.85	50%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	4.5	Boil	15 min	6.66	25%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	4.5	Boil	0 min		25%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops		33.51	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	73C strike temperature.	Infusion	--	68 °C	60 min
16 L	78C strike	Sparge	--	77 °C	10 min
Starting Mash Thickness: 3.6 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish moss		Fining	Boil	15 min.
2 g	Yeast nutrients		Other	Boil	15 min.

Yeast

Wyeast - Thames Valley Ale 1275

Amount:	1 Each	Cost:
Attenuation (custom):	69%	Flocculation:	Med-Low
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 268 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Additions to mash water: 3g gypsum, 3g calcium chloride (9g of 33% solution), 1g table salt and 1.25g 80% lactic acid. http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=S5X0R8M
Mash Chemistry and Brewing Water Calculator

Notes

The brown malt in the recipe is made from the 2-row:

Place 800g of 2-row in large oven pan (max grain depth at 2cm) and cover it with tin foil
Preheat oven to 225C
Roast the malts in the oven for 20-40 minutes. Periodically take samples of the grains and cut them in half. When the inside of the malt is nice medium brown the roasting is complete.

Last Updated and Sharing

734

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Brews

Public: Yup, Shared
Last Updated: 2016-07-08 15:41 UTC

System Default

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.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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