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Torsti's Tastiest - Dandy Gentleman II

148 calories 15 carbs
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 148 calories (Per 355mL)
Carbs: 15 g (Per 355mL)
Created Wednesday September 21st 2016
1.045
1.011
4.5%
31.97
45.67
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
2.7 kg United Kingdom - Pale 2-Row2.7 kg Pale 2-Row 38 2.5 65.1%
0.8 kg United Kingdom - Brown0.8 kg Brown 32 65 19.3%
200 g Flaked Barley200 g Flaked Barley 32 2.2 4.8%
200 g German - De-Husked Caraf I200 g De-Husked Caraf I 32 340 4.8%
130 g Finland - Cara Plus 150130 g Cara Plus 150 35 57 3.1%
70 g Finland - Crystal Malt 5070 g Crystal Malt 50 35 19 1.7%
50 g United Kingdom - Roasted Barley50 g Roasted Barley 29 550 1.2%
4.15 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
33 g East Kent Goldings33 g East Kent Goldings Hops Pellet 6 Boil 60 min 21.37 33.3%
33 g East Kent Goldings33 g East Kent Goldings Hops Pellet 6 Boil 15 min 10.6 33.3%
33 g East Kent Goldings33 g East Kent Goldings Hops Pellet 6 Boil 0 min 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
17 L 72.6C strike temperature. Infusion 68 °C 90 min
13 L 79C strike Sparge 77 °C 10 min
Starting Mash Thickness: 4.1 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish moss Fining Boil 15 min.
1 g Yeast nutrients Other Boil 15 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 280 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Mosher's Ideal Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 40 60 60 60
4g gypsum, 1g espom salt, 3g table salt, 2g calcium chloride (6g of 33% liquid solution) and 1.8g of citric acid. Target pH 5.2.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=S85FR2J
Mash Chemistry and Brewing Water Calculator
 
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)
  2. Preheat oven to 225C
  3. Roast the malts in the oven for 20-40 minutes. Periodically mix and 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
 
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  • Public: Yup, Shared
  • Last Updated: 2016-10-24 19:54 UTC
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