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18 Mr Brambles

194 calories 18.1 g 12 L
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.2 liters
Post Boil Size: 22.9 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve B
Calories: 194 calories (Per 12L)
Carbs: 18.1 g (Per 12L)
Created: Friday September 13th 2024
1.059
1.012
6.1%
57.7
18.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Extra Pale Maris Otter4.5 kg Extra Pale Maris Otter 37.5 2 78.3%
0.35 kg United Kingdom - Crystal 30L0.35 kg Crystal 30L 34 30 6.1%
0.22 kg Muntons - Chocolate Malt0.22 kg Chocolate Malt 30.8 350 3.8%
0.13 kg Aromatic Malt0.125 kg Aromatic Malt 35 20 2.2%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.7%
0.05 kg Special B0.05 kg Special B 34 115 0.9%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 5.2%
0.10 kg Lactose (Milk Sugar)0.1 kg Lactose (Milk Sugar) 41 1 1.7%
5.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Leaf/Whole 7 Boil 60 min 36.17 41.7%
20 g Fuggles20 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 4.62 16.7%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 15 min 3.59 8.3%
40 g Bramling Cross40 g Bramling Cross Hops Leaf/Whole 6.5 Boil 15 min 13.33 33.3%
120 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Star Anise Flavor Boil 30 min.
2 g Pectolase Water Agt Boil 10 min.
1.50 kg Blackberries Flavor Boil 50 min.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Youngs - Youngs Beer Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Severn Trent Kidderminster
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bolid all liquor for 30 mins with 1.5 tsp Gypsum.
Cooled and decanted.
Added 0.5 tsp Epsom Salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 72 °C 68 °C 60 min
10 L Fly Sparge 76 °C -- --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 14.8 L) 12.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.3 L) 26.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 22 L) 22.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 22
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Added all the Bramling Cross at 15mins. Should have added 1/2 at 15 mins and 1/2 in the whirlpool.

Boiled blackberries for 5 minutes in 4 pints of wort. Strained and added returned to boiler.

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  • Last Updated: 2024-09-13 09:40 UTC