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01 Porter Please - Ode to Oculus

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.94 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday January 10th 2023
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Ricks Brown Porter

by Woozy

OG: 1.053 FG: 1.010 ABV: 5.6% IBU: 23

1.057
1.011
6.1%
21.8
26.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.31 kg United Kingdom - Maris Otter Pale4.31 kg Maris Otter Pale 38 3.75 74.4%
0.45 kg Crisp Malting - Brown Malt0.45 kg Brown Malt 32.7 65 7.8%
0.45 kg American - Caramel / Crystal 40L0.45 kg Caramel / Crystal 40L 34 40 7.8%
284 g Briess - Chocolate284 g Chocolate 25 350 4.9%
300 g Rice Hulls300 g Rice Hulls 0 0 5.2%
5.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 4.5 Boil 60 min 19.06 71.4%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 10 min 2.76 28.6%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
1 g Campden Tablets Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.3 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Ode to Oculus - 2023 KDaLe Entry

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-03-02 23:28 UTC