Roy Kent's Beard - Beer Recipe - Brewer's Friend

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Roy Kent's Beard

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday September 23rd 2022
1.051
1.011
5.3%
16.5
18.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb United Kingdom - Maris Otter Pale4.25 lb Maris Otter Pale 38 3.75 37.8%
4.50 lb Ashburne Mild4.5 lb Ashburne Mild 36 5.3 40%
1 lb Thomas Fawcett - Brown1 lb Brown 32 71 8.9%
0.50 lb United Kingdom - Oat Malt0.5 lb Oat Malt 28 2 4.4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.4%
0.25 lb United Kingdom - Coffee Malt0.25 lb Coffee Malt 36 150 2.2%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 16.49 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Take a portion of the runnings and boil into a syrup to achieve higher SRM.

Similarly, boil hard for 60 minutes to achieve higher SRM.

Last Updated and Sharing
 
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  • Last Updated: 2022-09-26 15:06 UTC