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Ponder’s Paradise Porter

Type: All Grain
Batch Size: 14.00 L
Boil Size: 20.11 L
Boil Time: 70 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: 34 degrees Celsius Single Stage
Equipment: 30 litre BIAB 70 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 21.71 L
  • Mash Water Acid: None

Amt

Name

Type

#

%/IBU

Volume
21.71 LSevern TrentWater1
5.00 mlLactic Acid (Mash)Water Agent2

Mash Grains


Amt

Name

Type

#

%/IBU

Volume
1200.00 gHook Head Irish Pale Malt (Minch) (4.2 EBC)Grain346.0 %0.78 L
500.00 gBEST Munich Dark (BESTMALZ) (28.0 EBC)Grain419.2 %0.33 L
300.00 gPale Chocolate (525.0 EBC)Grain511.5 %0.20 L
300.00 gPale Wheat Malt (Crisp) (3.5 EBC)Grain611.5 %0.20 L
190.00 gBrown Malt (128.1 EBC)Grain77.3 %0.12 L
100.00 gOats, Golden Naked®™ (Simpsons) (18.0 EBC)Grain83.8 %0.07 L
20.00 gBlack Malt (Thomas Fawcett) (1300.2 EBC)Grain90.8 %0.01 L

Name

Description

Step Temperature

Step Time
SaccharificationAdd 21.71 L of water at 68.8 C66.7 C90 min
Mash OutHeat to 76.0 C over 25 min76.0 C15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 20.11 L
  • Estimated pre-boil gravity is 1.033 SG

Amt

Name

Type

#

%/IBU

Volume
6.00 gCitra [13.10 %] – Boil 70.0 minHop1015.4 IBUs
0.25 ItemsProtafloc (Boil 10.0 mins)Fining11
15.00 gCitra [13.10 %] – Boil 10.0 minHop1213.5 IBUs
1.00 ItemsImmersion Chiller (Boil 10.0 mins)Other13
1.50 tspTronozymol (Boil 5.0 mins)Other14
10.00 gCitra [13.10 %] – Boil 0.0 minHop150.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume


Amt

Name

Type

#

%/IBU

Volume
10 MlsHotHead Ale (Omega #OYL-057)Yeast16
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 34.0 C ending at 34.0 C)

Dry Hop and Bottle/Keg


Amt

Name

Type

#

%/IBU

Volume
10.00 gMosaic (HBC 369) [12.25 %] – Dry Hop 3.0 DaysHop170.0 IBUs
  • Measure Final Gravity: _________  (Estimate: 1.008 SG)
  • Age beer for 7.00 days at 23.0 C
Type: All Grain
Batch Size: 14.00 L
Boil Size: 20.11 L
Boil Time: 70 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Brewer: Ade Dunn
Equipment: 30 litre BIAB 70 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %

Prepare for Brewing

 

    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 21.71 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
21.71 L Severn Trent Water 1
5.00 ml Lactic Acid (Mash) Water Agent 2

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
1200.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 46.0 % 0.78 L
500.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 19.2 % 0.33 L
300.00 g Pale Chocolate (525.0 EBC) Grain 5 11.5 % 0.20 L
300.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 6 11.5 % 0.20 L
190.00 g Brown Malt (128.1 EBC) Grain 7 7.3 % 0.12 L
100.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 8 3.8 % 0.07 L
20.00 g Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.8 % 0.01 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 21.71 L of water at 68.8 C 66.7 C 90 min
Mash Out Heat to 76.0 C over 25 min 76.0 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 20.11 L
  • Estimated pre-boil gravity is 1.033 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
6.00 g Citra [13.10 %] – Boil 70.0 min Hop 10 15.4 IBUs
0.25 Items Protafloc (Boil 10.0 mins) Fining 11
15.00 g Citra [13.10 %] – Boil 10.0 min Hop 12 13.5 IBUs
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 13
1.50 tsp Tronozymol (Boil 5.0 mins) Other 14
10.00 g Citra [13.10 %] – Boil 0.0 min Hop 15 0.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
1.0 pkg HotHead Ale (Omega #OYL-057) Yeast 16
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 34.0 C ending at 34.0 C)
  •  
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
10.00 g Mosaic (HBC 369) [12.25 %] – Dry Hop 3.0 Days Hop 17 0.0 IBUs
  • Measure Final Gravity: _________  (Estimate: 1.008 SG)
  • Age beer for 7.00 days at 23.0 C
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