Bakke Brygg KaffePorter 20 l - Beer Recipe - Brewer's Friend

Bakke Brygg KaffePorter 20 l

225 calories 23.1 g
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Bakke Brygg
Calories: 225 calories (Per )
Carbs: 23.1 g (Per )
Created: Saturday February 21st 2015
1.073
1.018
7.2%
43.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.55 kg Muntons Pale (Maris Otter Blend)4.55 kg Muntons Pale (Maris Otter Blend) 38 2.81 65%
0.70 kg Castle Malting Munich0.7 kg Castle Malting Munich 36 9.9 10%
0.70 kg Warminster Dark Crystal0.7 kg Warminster Dark Crystal 34 75.6 10%
0.47 kg Muntons Chocolate0.47 kg Muntons Chocolate 33 384.95 6.7%
0.35 kg Warminster Brown0.35 kg Warminster Brown 32 43 5%
0.23 kg Muntons Black0.23 kg Muntons Black 28 469.35 3.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
63 g Willamette63 g Willamette Hops Pellet 5.3 Boil 60 min 37.41 67.7%
30 g Willamette30 g Willamette Hops Pellet 5.3 Boil 10 min 6.46 32.3%
93 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.78 g Gjærnæring Fining Boil 15 min.
8.89 g Irish Moss Fining Boil 15 min.
0.80 L Kaffe (kaldtrekt) Other Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
Safale US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5,5 sukker/l      
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

View Count: 1192
Brew Count: 0
Last Updated: 2017-11-23 10:53 UTC

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