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Fossane Bryggeri - Porteur 2018

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 70 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Los Palmolitos Dos Tres!
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Monday July 17th 2017
1.065
1.015
6.5%
36.2
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.10 kg United Kingdom - Maris Otter Pale10.1 kg Maris Otter Pale 38 3.75 80.2%
0.90 kg United Kingdom - Extra Dark Crystal 120L0.9 kg Extra Dark Crystal 120L 33 120 7.1%
0.65 kg United Kingdom - Amber0.65 kg Amber 32 27 5.2%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 4%
0.35 kg United Kingdom - Black Patent0.35 kg Black Patent 27 525 2.8%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 0.8%
12.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Northern Brewer65 g Northern Brewer Hops Pellet 7.8 Boil 60 min 24.84 52%
60 g Northern Brewer60 g Northern Brewer Hops Pellet 7.8 Boil 15 min 11.38 48%
125 g / $ 0.00
 
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
55 L Temperature -- 60 °C 10 min
Opprinnelig 50 min Temperature -- 64 °C 300 min
Temperature -- 72 °C 10 min
Temperature -- 77 °C 10 min
Fly Sparge -- 80 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.28 L. Suggest reducing initial water volume to 45.4 L and adding 9.88 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.31 L. Suggest reducing initial water volume to 37.08 L and adding 8.91 L sparge/top-off. 46
Strike water volume at mash thickness of 3.7 L/kg 46
Mash volume with grains 54.3
Grain absorption losses -12.6
Remaining sparge water volume 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.3 L) 53
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 45.7 L) 48
Estimated amount in fermentor 48
Total: 66.5  
Equipment Profile Used: System Default
 
Notes

3 pk gjær S-04

55l-12l = 43l. 8l skylling = 51l x 1,04 = 53l til kok. 5l fordamper. 48l.

Mesk:
CaCO3: 22g
NaHCO3: 11g

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  • Last Updated: 2019-07-31 15:39 UTC