Taddy Porter — Brewday Checklist

Mash Liquor

• Heat 11.67 L to 73.4°C

Grain Bill

• Pale Ale (Crisp) – 3.45 kg
• Caramel/Crystal Malt - 60L – 0.43 kg
• Brown Malt – 0.21 kg
• Chocolate Malt – 0.11 kg
• Black Malt (Thomas Fawcett) – 0.05 kg
• Molasses – 0.05 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 60 min: Add 35 g Goldings, East Kent
• At 30 min: Add 22 g Fuggles
• At 10 min: Add 13 g Goldings, East Kent
• At 15 min: Add 2.00 g Protafloc

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x British Ale (White Labs)
• Ferment at 19.4°C
• Dry hop: none