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porter #42

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday October 16th 2018
1.062
1.013
6.5%
32.5
71.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.70 kg United Kingdom - Maris Otter Pale8.7 kg Maris Otter Pale 38 8.51 79.1%
0.60 kg German - Dark Munich0.6 kg Dark Munich 36 25.19 5.5%
0.90 kg United Kingdom - Crystal 90L0.9 kg Crystal 90L 33 238.67 8.2%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 1132.64 3.6%
0.40 kg United Kingdom - Black Patent0.4 kg Black Patent 27 1399.5 3.6%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Chinook10 g Chinook Hops Pellet 12 Boil 60 min 7.51 13%
67 g Northern Brewer67 g Northern Brewer Hops Pellet 12 Boil 15 min 24.96 87%
77 g / $ 0.00
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
22 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 760 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Fly Sparge -- 68 °C 60 min
Temperature -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.09 L. Suggest reducing initial water volume to 45.4 L and adding 0.69 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 25 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.1 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 40
Going into fermentor 40
Total: 59.9  
Equipment Profile Used: System Default
 
Notes

Ikke Sigmunds Voss kveik. Kveiken er fra Vinje i Stordal.

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  • Last Updated: 2018-11-08 18:03 UTC