Brewer's Friend

Print

Portmoor 1905

199 calories 22.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75.5% (ending kettle)
Calories: 199 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created Wednesday March 1st 2023
1.064
1.019
6.1%
50.7
32.8
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg Thomas Fawcett Pale Ale Malt (Maris Otter)5.5 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 6.24 80.9%
0.50 kg Thomas Fawcett Caramalt0.5 kg Thomas Fawcett Caramalt 34 32.39 7.4%
0.50 kg Thomas Fawcett Crystal Malt0.5 kg Thomas Fawcett Crystal Malt 34 162.62 7.4%
0.25 kg Thomas Fawcett Dark Crystal Malt0.25 kg Thomas Fawcett Dark Crystal Malt 33 275.23 3.7%
0.05 kg Thomas Fawcett Chocolate Malt0.05 kg Thomas Fawcett Chocolate Malt 32 1175.87 0.7%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
82 g East Kent Goldings82 g East Kent Goldings Hops Pellet 5.8 Boil 64 min 46.04 62.1%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Whirlpool at 99 °C 30 min 4.64 37.9%
132 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.0-2.4 Volumes
 
Target Water Profile
A Blank Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 15 25 100 300 0


Target meske-pH: 5,3
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 18.4
Mash volume with grains 22.8
Grain absorption losses -6.8
Remaining sparge water volume 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 19 L) 25
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 24.8
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Lademoen Kirke, bygd i 1905.

Basert på Fuller's 1845 (maltprofilen er litt tilpasset etter tilgjengelige malttyper, humleprofil er 100% stjelt, OG og IBU (og dermed BU/GU-forhold) er så godt som identisk. Gjæret med S-04, estimerer litt høyere FG og derfor litt lavere ABV enn 1845. Vannprofil er litt gjetning, men med mål om å få til noe som smaker unektelig "engelsk".

1845 modnes i 100 dager før den slippes. Litt usikker på lagringstemperatur, men mener å ha lest at Fuller's modner noen øl rundt 10 grader på bryggeriet etter tapping (var det Old Winter Ale?).
Casks "modner" vel også typisk ofte ved rundt 10 grader i puben et par dager etter ankomst i England, så dette kan vel ikke være helt feil temperatur (og kanskje forhåpentligvis mer riktig enn "kontinental" lagertemperatur på 0-2 grader).

Last Updated and Sharing
 
164
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-02 16:49 UTC