MSK_Chess
enthusiastic learner
- Recipe Type
- All Grain
- Yeast
- WLP002 English Ale
- Yeast Starter
- 800ml (Stir plate)
- Batch Size (Gallons)
- 23L (5 gallons)
- Original Gravity
- 1044
- Final Gravity
- 1012
- Boiling Time (Minutes)
- 60 min
- IBU
- 30-35 IBU\\'s
- Color
- Dark brown with hints of ruby
- Primary Fermentation (# of Days & Temp)
- 7-10 days
- Secondary Fermentation (# of Days & Temp)
- 7 days
- Additional Fermentation
- Cold Crash -1 Celsius (30F) 7 days
- Tasting Notes
- Biscuity with a dry finish. Good hop character.
Caledonian Porter - Brown Porter
================================================================================
Batch Size: 23L (5 Gallons)
Boil Size: 28 L
Boil Time: 60.000 min
Efficiency: 75%
OG: 1.044
FG: 1.013
ABV: 4.0%
Bitterness: 30 IBUs (Tinseth)
Color: 16 SRM (Morey)
Perhaps harking back to an age when Porters were a staple of the dock workers who used to consumme it at lunch time and return to work it sports a modest ABV of 4%. What it lacks in strength it makes up for in taste. The amber malt imparts a dry buscuity flavour in the mouth leading to a dry finish with a good hop profile. Expect hints of dark chocolate and roast coffee.
Fermentables
================================================================================
Pale Malt (2 Row) UK 3.5Kg (7lbs 12oz)
White Wheat Malt 465g (1lbs)
Amber Malt 210g (7.4oz)
Caramel/Crystal Malt - 60L 210g (7.4oz)
Chocolate Malt (UK) 135g (4.8oz)
Total grain: 4.520 kg (9lbs 15oz)
Hops
================================================================================
Kent Goldings 5.4% 45g (1.5oz) 60min 23 IBU's
Fuggles 5.0% 13g (0.5oz) 60min 6.2 IBU's
Yeast
================================================================================
WLP002 - British Ale
Mash
================================================================================
Infusion @ 66 Celsius (150F)
Mash Out @ 74 Celsius (165F)
Water Profile
================================================================================
Ca 73
Mg 1
Na 15
SO4 46
Cl 60
HCO3 NA
SO4/Cl Ratio 0.8
================================================================================
Batch Size: 23L (5 Gallons)
Boil Size: 28 L
Boil Time: 60.000 min
Efficiency: 75%
OG: 1.044
FG: 1.013
ABV: 4.0%
Bitterness: 30 IBUs (Tinseth)
Color: 16 SRM (Morey)
Perhaps harking back to an age when Porters were a staple of the dock workers who used to consumme it at lunch time and return to work it sports a modest ABV of 4%. What it lacks in strength it makes up for in taste. The amber malt imparts a dry buscuity flavour in the mouth leading to a dry finish with a good hop profile. Expect hints of dark chocolate and roast coffee.
Fermentables
================================================================================
Pale Malt (2 Row) UK 3.5Kg (7lbs 12oz)
White Wheat Malt 465g (1lbs)
Amber Malt 210g (7.4oz)
Caramel/Crystal Malt - 60L 210g (7.4oz)
Chocolate Malt (UK) 135g (4.8oz)
Total grain: 4.520 kg (9lbs 15oz)
Hops
================================================================================
Kent Goldings 5.4% 45g (1.5oz) 60min 23 IBU's
Fuggles 5.0% 13g (0.5oz) 60min 6.2 IBU's
Yeast
================================================================================
WLP002 - British Ale
Mash
================================================================================
Infusion @ 66 Celsius (150F)
Mash Out @ 74 Celsius (165F)
Water Profile
================================================================================
Ca 73
Mg 1
Na 15
SO4 46
Cl 60
HCO3 NA
SO4/Cl Ratio 0.8