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Porterline Syndrome ( Leffe Brune )

214 calories 23.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: PO Sjödén
Calories: 214 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created Tuesday July 7th 2015
1.069
1.020
6.41%
19.62
19.31
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg German - Smoked Malt1.2 kg Smoked Malt 37 3 43.2%
1 kg German - Vienna1 kg Vienna 37 4 36%
200 g German - CaraMunich I200 g CaraMunich I 34 39 7.2%
150 g German - Carapils150 g Carapils 35 1.3 5.4%
75 g German - Carafa I75 g Carafa I 32 340 2.7%
150 g Belgian Candi Sugar - Amber/Brown150 g Belgian Candi Sugar - Amber/Brown - (late addition) 38 60 5.4%
2.78 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Cascade6 g Cascade Hops Pellet 8.6 Boil 60 min 12.95 33.3%
6 g Amarillo6 g Amarillo Hops Pellet 8.2 Boil 15 min 6.13 33.3%
6 g Amarillo6 g Amarillo Hops Pellet 8.2 Boil 1 min 0.53 33.3%
18 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 L Standard Sparge 67 °C 90 min
Starting Mash Thickness: 1.6 L/kg
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Total mash water needed 19.1
Strike water volume at mash thickness of 1.6 L/kg 4.2
Grain absorption losses -2.5
Remaining sparge water volume 14.9
Mash Lauter Tun losses -0.9
Amount going into kettle 15.7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses -0.1
Amount going into fermentor 10
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

Since "Leffe Brune" is one of my favorite beer.
I have tried to clone it for a while.
I have now created a recipe that is incredibly similar.
I can not distinguish between the beer in a test.
Smoked malt gives the taste of pine tar, and that use of
Safbrew T-58 provides a high FG, allowing that the sweetness remains.
All malts are from Weyermann.

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  • Last Updated: 2016-01-22 12:18 UTC