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Paddy Porter

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

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

31.2

SRM (morey):

30.2

Mash pH

5.2

Cost £

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops		31.22	100%
100 g / £ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

Notes

First all grain brew ever. OG achieved 1.056.

Ferment at 18C, yeast Crossmyloof Beoir Yeast

Last Updated and Sharing

331

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Brews

Public: Yup, Shared
Last Updated: 2019-12-16 13:24 UTC

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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