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St. Brigid's Brew: Ould Porter

182 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Reevesie
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Wednesday October 24th 2018
Amount Fermentable Cost PPG °L Bill %
8 lb Bairds - Maris Otter Pale Ale8 lb Maris Otter Pale Ale 37.5 2.5 72.7%
2 lb United Kingdom - Brown2 lb Brown 32 65 18.2%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 4.5%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 4.5%
11 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 60 min 18.12 33.3%
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 15 min 8.99 33.3%
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 5 Whirlpool at 212 °F 15 min 33.3%
3 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.75 gal 149-147F Strike 153 °F 60 min
3.5 gal Batch Sparge 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
5 each FermCapS Other Boil 1 hr.
White Labs - Dry English Ale Yeast WLP007
1 Each
Attenuation (custom):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 15 60 120 70
Mash Chemistry and Brewing Water Calculator

6/12/21-Bottling off keg. Next time, add 1 more oz. EKG at 15 and at WP, ~40-45 IBU.
5/15/21-Finally brewing this up according to the new recipe with the new equipment. Lost 1/2G to the boil, lost maybe another 1 1/2G to grain, drips, hose changes, pump, etc. Learned a lot. 6 hours including clean-up. Fermenting with a toasted oak stick. Kegged on 5/22/21, tasted on 6/8/21-lightly smoky, roasty, sweet smelling, but dry in the mouth. Excellent! Do this again, just like this!
1/1/21-Smoked the malt for the next porter. Aging in the fridge.

12/28/2020-1st time AG. I will smoke the dark malts and this time I get to grind them in a proper malt mill. I will check PH, but I might need to add some baking soda. I am hoping for a higher temp on the mash for more body. The smoke was off and on in the previous batch, but it was well-received.

**Wanted to recreate a traditional wood-fired malt kiln flavor. Smoked wort 1-2 weeks earlier than brew day over Irish whiskey soaked oak chips. Dried grain in low oven. But it didn’t dry as well as I wanted, so I kept the grain refrigerated until brew day. Crushed grain by food processor. Couldn't take wet grain back to the LHBS for grinding (yeah, I need a home grain crusher). Mashed at 145 +/- ( Strike Water 3Q./165F, I need a mash tun that will hold temp) for 1 hour. Batch Sparged with 1 1/4G 180F Water. Ok, so the 23 ounces of Dark LME is a lie. I transferred to secondary my Barley Wine (12-14%, IBU 70-100, SRM 40) after only 1 week of fermentation. Apparently, I had more than 5 gallons to transfer (Thank You, Trustworthy Brewing in Burbank, CA and the Long Beach Home Brew Club and Strand Brewers Club!) so I made a 2 gallon boil of this porter, with the expectation that I would add 1 gallon of spring water; AND...2/3-3/4 of that gallon is half-fermented Barley Wine. Bottled 12/8/18 (19 Pints): delicious toasty coffee flavor, the smoke did not come through, though it showed up at different points in the aging process.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-14 15:51 UTC
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