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Emtacl15 Porter

198 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Saturday March 7th 2015
1.060
1.015
5.86%
37.69
25.83
n/a
 
Brew Log History

Target 21°C
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Fermentables
Amount Fermentable PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 51.7%
300 g Belgian - Munich300 g Munich 38 6 5.2%
400 g United Kingdom - Crystal 60L400 g Crystal 60L 34 60 6.9%
200 g German - CaraAmber200 g CaraAmber 34 23 3.4%
300 g United Kingdom - Pale Chocolate300 g Pale Chocolate 33 207 5.2%
100 g United Kingdom - Black Patent100 g Black Patent 27 525 1.7%
1500 g German - Smoked Malt1500 g Smoked Malt 37 3 25.9%
5.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
27 g Willamette27 g Willamette Hops Pellet 6.2 Boil 60 min 21.38 31%
20 g Fuggles20 g Fuggles Hops Pellet 5.05 Boil 30 min 9.91 23%
20 g Fuggles20 g Fuggles Hops Pellet 5.05 Boil 15 min 6.4 23%
10 g Fuggles10 g Fuggles Hops Pellet 5.05 Boil 0 min 11.5%
10 g Willamette10 g Willamette Hops Pellet 6.2 Boil 0 min 11.5%
 
Mash Guidelines
Amount Description Type Temp Time
L Temperature 67 °C 60 min
L Temperature 77 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp yeast nutrient Other Boil 10 min.
5 g klarurt Fining Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

2 packs in 4L starter
Smoked malt is beechwood smoked
Brewed for the 2015 EMTACL conference in Trondheim

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-04-29 09:19 UTC
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