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Sorgenfri English Porter

189 calories 21.4 g 330 ml
Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Post Boil Size: 9.99 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created Saturday December 25th 2021
1.061
1.018
5.6%
33.9
35.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Crisp Malting - Finest Maris Otter2.1 kg Finest Maris Otter 38 3 75.9%
170 g Crisp Malting - Brown Malt170 g Brown Malt 32.7 65 6.1%
110 g Crisp Malting - Black110 g Black 34.5 600 4%
110 g Weyermann - Chocolate Rye110 g Chocolate Rye 29.9 240 4%
110 g Crisp Malting - Crystal 60L110 g Crystal 60L 33.1 60 4%
85 g Crisp Malting - Crystal Light - 45L85 g Crystal Light - 45L 33.1 45 3.1%
30 g Weyermann - Beech Smoked Barley30 g Beech Smoked Barley 35 2.7 1.1%
50 g Crisp Malting - Torrefied Wheat50 g Torrefied Wheat 36.8 3 1.8%
2,765 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Bramling Cross (6.5 AA)5 g Bramling Cross (6.5 AA) Hops Pellet 7 Boil 60 min 9.58 14.3%
3 g Challenger3 g Challenger Hops Pellet 7.6 Boil 60 min 6.24 8.6%
5 g East Kent Goldings (5 AA)5 g East Kent Goldings (5 AA) Hops Pellet 6 Boil 30 min 6.31 14.3%
8 g Fuggles (4.5 AA)8 g Fuggles (4.5 AA) Hops Pellet 4.4 Boil 20 min 5.83 22.9%
5 g Bramling Cross (6.5 AA)5 g Bramling Cross (6.5 AA) Hops Pellet 7 Boil 15 min 4.75 14.3%
5 g Fuggles (4.5 AA)5 g Fuggles (4.5 AA) Hops Pellet 4.4 Boil 5 min 1.2 14.3%
4 g Bramling Cross (6.5 AA)4 g Bramling Cross (6.5 AA) Hops Pellet 7 Dry Hop 6 days 11.4%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 L Infusion 67 °C 70 min
4.7 L Sparge 77 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.70 ml Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
0.50 ml Protafloc Fining Boil 15 min.
1.30 ml Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 72.3 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
"Sorgenfri English Porter" Brown Porter beer recipe. BIAB, ABV 5.62%, IBU 33.91, SRM 35.24, Fermentables: (Finest Maris Otter, Brown Malt, Black, Chocolate Rye, Crystal 60L, Crystal Light - 45L, Beech Smoked Barley, Torrefied Wheat) Hops: (Bramling Cross (6.5 AA), Challenger, East Kent Goldings (5 AA), Fuggles (4.5 AA)) Other: (Calcium Chloride (anhydrous), Gypsum (Calcium Sulfate), Protafloc, Beer Nutrient)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-18 18:57 UTC
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