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Resting brain

156 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 70 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gabor Zsiros, Istvan Simon
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Sunday August 11th 2019
1.051
1.012
5.2%
12.5
31.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Weyermann - Extra Pale Premium Pilsner Malt2.2 kg Extra Pale Premium Pilsner Malt 38 1.5 45.9%
489.88 g Gambrinus - Honey Malt489.88 g Honey Malt 37 25 10.2%
208.66 g Crisp Malting - Finest Maris Otter208.66 g Finest Maris Otter 38 3 4.3%
217.72 g American - Dark Chocolate217.72 g Dark Chocolate 29 420 4.5%
81.64 g Weyermann - Carafa III81.64 g Carafa III 32 525 1.7%
1.60 kg Apple1.6 kg Apple 5.6 0 33.3%
4,797.90 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Brewer's Gold2 g Brewer's Gold Hops Pellet 9 Boil 10 min 1.23 25%
6 g Hallertau Blanc6 g Hallertau Blanc Hops Pellet 10 Aroma 60 min 11.27 75%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Lactose Flavor Boil 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8 g       Temp: 22 °C       CO2 Level: 1.9 g/l
 
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
Temperature -- 52 °C 50 min
Temperature -- 65 °C 25 min
Temperature -- 71 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 22.6
Mash volume with grains 24.7
Grain absorption losses -3.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 21.7 L) 20
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 13.3 L) 15
Estimated amount in fermentor 15
Total: 22.6  
Equipment Profile Used: System Default
 
Notes
  • With shredded frozen apple.
  • Mutsu 50% and Idared 50%.
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  • Public: Yup, Shared
  • Last Updated: 2021-10-12 22:28 UTC