Nattergalen - Beer Recipe - Brewer's Friend

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Nattergalen

305 calories 33.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Torben Vedel
Calories: 305 calories (Per 500ml)
Carbs: 33.2 g (Per 500ml)
Created: Monday February 24th 2020
1.065
1.018
6.2%
31.9
79.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5,000 g United Kingdom - Maris Otter Pale5000 g Maris Otter Pale 38 8.51 75.2%
700 g Weyermann - Carafa Special Type II700 g Carafa Special Type II 29.9 1150 10.5%
700 g Weyermann - Munich Type I700 g Munich Type I 38 6 10.5%
250 g Weyermann - Caramunich Type 2250 g Caramunich Type 2 34 120 3.8%
6,650 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Phoenix20 g Phoenix Hops Pellet 10 Boil 60 min 19.25 44.4%
20 g Phoenix20 g Phoenix Hops Pellet 10 Boil 20 min 11.66 44.4%
5 g Phoenix5 g Phoenix Hops Pellet 10 Boil 5 min 0.96 11.1%
45 g / 0.00 €
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 183 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L protein rest Temperature 50 °C 50 °C 20 min
16.5 L Mash Temperature 68 °C 68 °C 60 min
Mash-out Temperature 75 °C 75 °C 15 min
10 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.6
Mash volume with grains 21
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 19.9 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 30.6  
Equipment Profile Used: System Default
"Nattergalen" Robust Porter beer recipe by Torben Vedel. All Grain, ABV 6.2%, IBU 31.87, SRM 78.97, Fermentables: (Maris Otter Pale, Carafa Special Type II, Munich Type I, Caramunich Type 2) Hops: (Phoenix)
Last Updated and Sharing
 
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  • Last Updated: 2021-01-18 09:56 UTC