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BrewDog - Brixton Porter

163.09 calories 17.39 g
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: (Per )
Carbs: (Per )
URL: https://untappd.com/b/brewdog-brixton-porter/509364
Created Friday November 1st 2013
1.053
1.014
5%
50
100
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%
4.99 kg / 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%
37.5 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Mash In Infusion 65 °C 75 min
 
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 9.78 39.1  
Strike water volume at mash thickness of 1.43764 qt/lb 3.95 15.8  
Remaining sparge water volume 5.83 23.3  
Grain absorption losses -2.75 -11  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.78 27.1  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.28 21.1  
Total: 9.78 39.1
 
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