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Torsti's Tastiest - Dandy Gentleman

157 calories 18 carbs
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Beer Stats
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: 157 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Sunday June 19th 2016
1.047
1.015
4.2%
33.52
50.2
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.7 kg United Kingdom - Pale 2-Row2.7 kg Pale 2-Row 38 2.5 64.3%
0.8 kg United Kingdom - Brown0.8 kg Brown 32 65 19%
300 g German - De-Husked Caraf I300 g De-Husked Caraf I 32 340 7.1%
200 g Finland - Crystal Malt 150200 g Crystal Malt 150 35 57 4.8%
200 g Flaked Barley200 g Flaked Barley 32 2.2 4.8%
4.2 kg Total      
 
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%
 
Mash Guidelines
Amount Description Type 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 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
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
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.15 40.6  
Strike water volume at mash thickness of 1.72517 qt/lb 3.99 16  
Remaining sparge water volume 6.16 24.6  
Grain absorption losses -2.32 -9.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.58 30.3  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 6.08 24.3  
Total: 10.15 40.6
 
Notes

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

  1. Place 800g of 2-row in large oven pan (max grain depth at 2cm) and cover it with tin foil
  2. Preheat oven to 225C
  3. 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.
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  • Last Updated: 2016-07-08 15:41 UTC