Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Black Oil Porter - Braumeister 20L

207 calories 24 carbs
Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Calories: 207 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Sunday February 21st 2016
1.062
1.019
5.54%
28.94
68.49
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 71.4%
700 g German - CaraMunich III700 g CaraMunich III 34 57 12.5%
500 g German - Munich Light500 g Munich Light 37 6 8.9%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 3.6%
200 g United Kingdom - Black Patent200 g Black Patent 27 525 3.6%
5.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 60 min 13.39 29.4%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 30 min 12.35 35.3%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 5 min 3.2 35.3%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 68 °C --
L Mash Infusion 68 °C 70 min
L Mash Infusion 75 °C 15 min
3 L 3l Sparge water Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 319 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       CO2 Level: 2.0 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
 
Notes

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge
Black malts add in the last 40 minutes

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Fermentation at 18 C˚ - 5/7 days
Second Fermentation at 20 C˚ - 10 days
Cold crash "5 days" at 0c˚

Last Updated and Sharing
 
1,190
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-02-21 21:26 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/