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BrewDog - Brixton Porter

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Efficiency: 79% (brew house)
Source: BrewDog DIY
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
URL: https://untappd.com/b/brewdog-brixton-porter/509364
Created: Friday November 1st 2013
1.053
1.014
5.0%
50.0
100.0
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Extra Pale Malt3.8 kg Extra Pale Malt 33 1.8 76.2%
190 g Muntons - Dark Crystal190 g Dark Crystal 33 150 3.8%
310 g American - Roasted Barley310 g Roasted Barley 33 300 6.2%
130 g Bestmalz - Black130 g Black 30 430 2.6%
310 g United Kingdom - Amber310 g Amber 32 27 6.2%
250 g Flaked Oats250 g Flaked Oats 33 2.2 5%
4,990 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Bravo12.5 g Bravo Hops Leaf/Whole 15.5 Boil 60 min 33.3%
12.50 g Bramling Cross12.5 g Bramling Cross Hops Leaf/Whole 6.5 Boil 30 min 33.3%
12.50 g Challenger12.5 g Challenger Hops Leaf/Whole 8.5 Boil 30 min 33.3%
37.50 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
73.6%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash In Infusion -- 65 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.2
Mash volume with grains 21.5
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.6 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

First Brewed 11/2013

Brixton Porter delivers bold chocolate and coffee flavours with light smokiness and hints of autumn fruit all but built on a low ABV, lighter bodied backbone. Complex and intriguing, with spicy bitterness, but very sessionable.
After the primary fermentation has finished, leave the beer in contact with the yeast for around 48 hours. Any longer and there is a risk that it will start to impart yeasty, bready flavours to the beer.

https://www.brewdog.com/beers/diy-dog

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  • Last Updated: 2019-08-22 19:46 UTC