Fjord & Fjell Guns Of Brixton - Beer Recipe - Brewer's Friend

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Fjord & Fjell Guns Of Brixton

182 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 110 liters
Pre Boil Gravity: 13.3 °P (recipe based estimate)
Post Boil Gravity: 14.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 94%
Calories: 182 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Tuesday October 2nd 2018
14.5 °P
3.8 °P
5.8%
37.4
73.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
16.70 kg United Kingdom - Maris Otter Pale16.7 kg Maris Otter Pale 38 8.51 53.9%
5.70 kg Smoked Malt5.7 kg Smoked Malt 37 6.51 18.4%
3.70 kg German - CaraAroma3.7 kg CaraAroma 34 345.42 11.9%
3.70 kg United Kingdom - Brown3.7 kg Brown 32 171.96 11.9%
1.20 kg German - Chocolate Wheat1.2 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 3.9%
31 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Lubelski120 g Lubelski Hops Pellet 4.8 Boil 60 min 13.29 37.5%
50 g Boadicea50 g Boadicea Hops Pellet 7.6 Boil 60 min 8.76 15.6%
50 g Boadicea50 g Boadicea Hops Pellet 7.6 Boil 30 min 6.74 15.6%
100 g Barbe Rouge100 g Barbe Rouge Hops Pellet 8.6 Whirlpool at 80 °C 30 min 8.6 31.3%
320 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 90 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
9 g Table Salt Water Agt Mash 90 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 727 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3 g/l
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Sparge: < 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
96 L Temperature -- 66 °C 90 min
Mash Out Temperature -- 73 °C 15 min
45.5 L Fly Sparge Sparge -- 76 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 108.73 L. Suggest reducing initial water volume to 45.4 L and adding 63.33 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 116.56 L. Suggest reducing strike water volume to 24.94 L and adding 71.16 L sparge/top-off. 96.1
Strike water volume at mash thickness of 3.1 L/kg 96.1
Mash volume with grains 116.6
Grain absorption losses -31
Remaining sparge water volume (equipment estimates 44.5 L) 45.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 108.7 L) 110
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 100.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 100
Total: 141.9  
Equipment Profile Used: System Default
 
Notes

3l starter at 10P / 340g DME, 1 day stirplate

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  • Last Updated: 2021-07-04 11:56 UTC