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Fjord & Fjell London Calling

201 calories 24 carbs
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 80 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Saturday November 25th 2017
14.7 °P
5.0 °P
5.27%
31.73
69.81
n/a
 
Brew Log History

Target 21°C
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Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
13.97 kg United Kingdom - Maris Otter Pale13.97 kg Maris Otter Pale 38 3.75 70.8%
2.5 kg German - CaraAroma2.5 kg CaraAroma 34 130 12.7%
2.5 kg United Kingdom - Brown2.5 kg Brown 32 65 12.7%
0.75 kg German - Chocolate Wheat0.75 kg Chocolate Wheat - (late addition) 31 413 3.8%
19.72 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
60 g Boadicea60 g Boadicea Hops Pellet 7.6 Boil 60 min 16.41 30%
40 g Lubelski40 g Lubelski Hops Pellet 4.8 Boil 60 min 6.91 20%
40 g Boadicea40 g Boadicea Hops Pellet 7.6 Boil 30 min 8.41 20%
60 g Lubelski60 g Lubelski Hops Pellet 4.8 Dry Hop 3 days 30%
 
Mash Guidelines
Amount Description Type Temp Time
81 L Temperature 66 °C 90 min
L Temperature 73 °C 15 min
24 L Sparge 76 °C 20 min
Starting Mash Thickness: 4.1 L/kg
 
Other Ingredients
Amount Name Type Use Time
8 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 516 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Water additions:
- 5g gypsum
- 6g table salt
- 8g calcium chloride
Sparge: ˜ 6 ml lactic acid / < 6 pH
Mash Chemistry and Brewing Water Calculator
 
Notes

2.5l starter at 10P / 300g DME, 1-2 days stirplate

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-12 07:48 UTC
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