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Robust Porter 25 l

178 calories 18.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Bakke Brygg
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Monday October 12th 2015
1.058
1.014
5.8%
36.8
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Muntons Pale (Maris Otter Blend)4.8 kg Muntons Pale (Maris Otter Blend) 38 2.81 72%
0.66 kg Weyermann Munich II0.66 kg Weyermann Munich II 36 9 9.9%
0.66 kg Warminster Dark Crystal0.66 kg Warminster Dark Crystal 34 75.6 9.9%
0.35 kg Muntons Chocolate0.35 kg Muntons Chocolate 33 384.95 5.2%
0.20 kg Muntons Black0.2 kg Muntons Black 28 469.35 3%
6.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Northern Brewer23 g Northern Brewer Hops Pellet 8.8 Boil 60 min 20.34 23.5%
37.50 g Northern Brewer37.5 g Northern Brewer Hops Pellet 8.8 Boil 15 min 16.46 38.3%
37.50 g Fuggles37.5 g Fuggles Hops Pellet 4.2 Boil 0 min 38.3%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Gjærnæring Fining Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
WLP007 Dry English Ale Yeast
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      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.8 L) 36.1
Mash volume with grains (equipment estimates 43.2 L) 40.5
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

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  • Public: Yup, Shared
  • Last Updated: 2015-10-12 08:02 UTC