Nøgne Ø Robust Porter (under arbeid) - Beer Recipe - Brewer's Friend

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Nøgne Ø Robust Porter (under arbeid)

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.98 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Petter Reinertsen
Hop Utilization: 99%
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Wednesday January 18th 2023
1.068
1.016
6.8%
30.8
70.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
384 g Bestmalz - BEST Munich Dark 384 g BEST Munich Dark 36.23 27.86 6.5%
520 g Finland - Crystal Malt 100520 g Crystal Malt 100 35 99.91 8.7%
4.48 kg Bairds - Maris Otter Pale Ale4.48 kg Maris Otter Pale Ale 37.5 5.17 75.3%
248 g American - Chocolate248 g Chocolate 29 932.5 4.2%
192 g American - Black Malt192 g Black Malt 28 1332.78 3.2%
128 g Thomas Fawcett - Pale Chocolate Malt128 g Pale Chocolate Malt 32.2 612.27 2.2%
5,952 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.60 g Aurora13.6 g Aurora Hops Pellet 7.2 Boil 60 min 11.46 29.8%
32 g Northern Brewer32 g Northern Brewer Hops Pellet 10.4 Boil 15 min 19.33 70.2%
45.60 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10.50 g Chalk Water Agt Mash 1 hr.
5.30 g Baking Soda Water Agt Mash 1 hr.
12.40 ml Lactic acid Water Agt Mash 1 hr.
1.28 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.3 L Infusion 72 °C 67 °C 60 min
Temperature 67 °C 78 °C 5 min
6.5 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 23.8
Mash volume with grains 27.7
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 11.8 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Har lagt inn ca den malten som skal brukes, fant ikke alt fra oppskriften.
Men, så mye kritt og natron?

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  • Public: Yup, Shared
  • Last Updated: 2023-01-25 16:20 UTC