Torsti's Tastiest - Dandy Gentleman II - Beer Recipe - Brewer's Friend

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Torsti's Tastiest - Dandy Gentleman II

138 calories 14.1 g 330 ml
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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: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Wednesday September 21st 2016
1.045
1.011
4.5%
32.0
45.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.70 kg United Kingdom - Pale 2-Row2.7 kg Pale 2-Row 38 5.17 65.1%
0.80 kg United Kingdom - Brown0.8 kg Brown 32 171.96 19.3%
200 g Flaked Barley200 g Flaked Barley 32 4.37 4.8%
200 g German - De-Husked Caraf I200 g De-Husked Caraf I 32 905.81 4.8%
130 g Finland - Cara Plus 150130 g Cara Plus 150 35 150.61 3.1%
70 g Finland - Crystal Malt 5070 g Crystal Malt 50 35 49.21 1.7%
50 g United Kingdom - Roasted Barley50 g Roasted Barley 29 1466.21 1.2%
4,150 g / $ 0.00
 
Hops
Amount Variety Cost 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%
99 g / $ 0.00
 
Other Ingredients
Amount Name Cost 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
Cost:
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
$ 0.00 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
 
Mash Guidelines
Amount Description Type Start Temp Target 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.1 L/kg 17
Mash volume with grains 19.8
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 19.2 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 31.1  
Equipment Profile Used: System Default
 
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.
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  • Public: Yup, Shared
  • Last Updated: 2016-10-24 19:54 UTC