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Brewing Bad - Porter

201 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Source: JeromeC
Calories: 201 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Monday February 22nd 2016
1.065
1.018
6.2%
30.3
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 64.9%
1.25 kg United Kingdom - Amber1.25 kg Amber 32 27 16.2%
0.25 kg United Kingdom - Oat Malt0.25 kg Oat Malt 28 2 3.2%
0.50 kg United Kingdom - Black Patent0.5 kg Black Patent 27 525 6.5%
0.50 kg United Kingdom - Crystal 90L0.5 kg Crystal 90L 33 90 6.5%
0.20 kg United Kingdom - Pale Chocolate0.2 kg Pale Chocolate 33 207 2.6%
7.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Sterling25 g Sterling Hops Pellet 7.5 Boil 60 min 14.65 15.2%
35 g Fuggles35 g Fuggles Hops Pellet 4.5 Boil 10 min 4.46 21.3%
35 g Kent Goldings35 g Kent Goldings Hops Pellet 6 Boil 10 min 5.95 21.3%
20 g Mount Hood20 g Mount Hood Hops Pellet 5.9 Boil 10 min 3.34 12.2%
14.50 g Fuggles14.5 g Fuggles Hops Pellet 6 Boil 2 min 0.57 8.8%
14.50 g Kent Goldings14.5 g Kent Goldings Hops Pellet 6 Boil 2 min 0.57 8.8%
20 g Mount Hood20 g Mount Hood Hops Pellet 5.9 Boil 2 min 0.78 12.2%
164 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish moss Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Temperature -- 66 °C 60 min
35 L Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.1
Mash volume with grains 28.2
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 22 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.5 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 30
Going into fermentor 30
Total: 41.6  
Equipment Profile Used: System Default
 
Notes

Fuite du refroidisseur, ajout d'eau du câliss. 1.050

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  • Public: Yup, Shared
  • Last Updated: 2016-02-28 01:59 UTC