Historic London Brown Porter

Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 245 calories (Per )
Carbs: 35.8 g (Per )

Created Thursday December 29th 2022

Original Gravity:

1.077

Final Gravity:

1.035

ABV (standard):

5.5%

IBU (tinseth):

43.1

SRM (morey):

21.7

Mash pH

5.3

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Crisp Malting - Chevallier Heritage Malt3 kg Chevallier Heritage Malt	36.3	3	49%
3 kg	Simpsons - Imperial Malt3 kg Imperial Malt	34.5	15.6	49%
0.12 kg	Weyermann - Carafa Special Type II0.12 kg Carafa Special Type II	29.9	425	2%
6.12 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
26 g	Admiral26 g Admiral Hops		Pellet	15	Boil	60 min	43.09	100%
26 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
26 g	Admiral (Pellet) 26 g Admiral (Pellet) Hops		43.09	100%
26 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L		Infusion	82.2 °C	68 °C	120 min

Other Ingredients

Amount	Name	Type	Use
4.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash
2 g	Gypsum	Water Agt	Mash
3.50 g	Ascorbic Acid	Water Agt	Mash

Yeast

Wyeast - Whitbread Ale 1099

Amount:	1 Each	Cost:
Attenuation (custom):	54%	Flocculation:	High
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Bremen Stadt

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Bottled, added about + 0.6% abv. raw sugar before to get rid of oxygen during primary. Bottle 5l with brett claussenii, 4.5 l with brett claussenii and bruxelensis (fermentis br 8).

View Count: 31
Brew Count: 0
Last Updated: 2023-01-14 15:09 UTC

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