Fruitwood smoked export stoutPo - Beer Recipe - Brewer's Friend

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Fruitwood smoked export stoutPo

207 calories 21.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Friday April 10th 2020
1.067
1.017
6.5%
55.9
46.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg US - Pale 2-Row3 kg Pale 2-Row 37 1.8 66.7%
0.30 kg United Kingdom - Brown0.3 kg Brown 32 65 6.7%
0.50 kg United Kingdom - Crystal 55L0.5 kg Crystal 55L 34 55 11.1%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 6.7%
0.40 kg United Kingdom - Crystal 90L0.4 kg Crystal 90L 33 90 8.9%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Marynka20 g Marynka Hops Pellet 12 Boil 60 min 41.66 40%
30 g Goldings30 g Goldings Hops Pellet 4.5 Boil 20 min 14.19 60%
50 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       CO2 Level: 2 .4 Volumes
 
Target Water Profile
Copenhagen
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
10 L Infusion 69 °C 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25.4 L) 22.4
Mash volume with grains (equipment estimates 28.3 L) 25.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 14
Volume into fermentor 14
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

2kg of basemalt cold smoked on cherrywood chunks. (Roughly 50% of grist).

No chill. Hops in recipe above are scaled accordingly (60min addition in at 60mins and 20min addition in at Flameout).

Sjællands Odde tapwater. 6ml lactic. No further additions.

Mashed in at 71C with full 21L of brew liquor (full volume biab). Stirred until at 68C for a 90min rest (we were drinking).

Fermented @ room temp in a 16C room for 2 weeks.

Notes:
Overcarb. Gushed (all bottles).
Balanced profile between the smoke/malt and bitterness. More booze(m/O base) and brown malt for export style.
To direct the recipe towards a nice smoked porter direction, I'd up the crystal malt for sweetness and the smoked malt to push the style of the beer.

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  • Last Updated: 2021-03-05 18:43 UTC