Bear Ass Brunette (GF Porter)
185 calories
18.4 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.50 oz |
Kent Goldings1.5 oz Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
26.32 |
75% |
0.50 oz |
Kent Goldings0.5 oz Kent Goldings Hops |
|
Pellet |
5 |
Aroma
|
5 min |
1.75 |
25% |
2 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
2 oz |
Kent Goldings (Pellet) 1.9999999954251 oz Kent Goldings (Pellet) Hops |
|
28.07 |
100% |
2 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4 gal |
|
Infusion |
166 °F |
154 °F |
60 min |
5 gal |
|
Sparge |
170 °F |
170 °F |
60 min |
Starting Mash Thickness:
1.45 qt/lb
Starting Grain Temp:
68 °F |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
10 ml |
clarity ferm (white labs)
|
|
Fining |
Primary |
-- |
1 each |
1 campdem tablet
|
|
Water Agt |
Mash |
-- |
0.50 tsp |
gelatin
|
|
Fining |
Primary |
-- |
4.30 ml |
Lactic acid
|
|
Water Agt |
Sparge |
-- |
2 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
Priming
Method: co2
Amount: 13.34 psi
Temp: 38 °F
CO2 Level: 2.7 Volumes |
Target Water Profile
London (Porter, dark ales)
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
82 |
22 |
28 |
71.3 |
50 |
239.1 |
City water, add 2g CaCl to 4 gal mash water
1 campden tablet to remove chloramine
Acidify 5 gal sparge water to pH 5.5 |
Mash Chemistry and Brewing Water Calculator
|
Notes
Collect 11 gal water Santa Clara finest city water, treat with 1 campden tablet. Acidify sparge water to pH 5.5 w acid. Mash in at 154F in 10 gal Igloo cooler with false bottom. Collect 7 gal wort, boil in 8 gal pot. After hot break, add hops. Cool wort to 90F with immersion chiller. Cool overnight in fermentation chamber to 70F. Bubble O2 1 minute. Pitch yeast from starter and clarity ferm. Ferment 2 weeks. Keg. Fine with Gelatin. Estimated 10 PPM Gluten obtained by using White labs Clarity Ferm.
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Brew Count: 0
Last Updated: 2022-07-02 19:55 UTC