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Fjord & Fjell London Calling III

Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 80 liters
Post Boil Size: 77.5 liters
Pre Boil Gravity: 13.9 °P (recipe based estimate)
Post Boil Gravity: 14.3 °P (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 94%
Calories: 178 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Sunday November 26th 2017

Original Gravity:

14.3 °P

Final Gravity:

3.4 °P

ABV (standard):

5.9%

IBU (tinseth):

28.4

EBC (ebcmorey):

60.6

Mash pH

5.2

Cost CHF

n/a

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Brew Log History

Target 21°C
Ambient: {{ stats.ambient | number:0 }} °C

OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
12.50 kg	United Kingdom - Maris Otter Pale12.5 kg Maris Otter Pale	38	8.51	55.6%
5 kg	German - Pale Ale5 kg Pale Ale	39	4.64	22.2%
1.80 kg	United Kingdom - Brown1.8 kg Brown	32	171.96	8%
1.40 kg	German - CaraAroma1.4 kg CaraAroma	34	345.42	6.2%
1 kg	Smoked Malt1 kg Smoked Malt	37	6.51	4.4%
0.80 kg	German - Chocolate Wheat0.8 kg Chocolate Wheat - (late boil kettle addition)	31	1100.62	3.6%
22.50 kg / CHF 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Boadicea60 g Boadicea Hops	Pellet	7.6	Boil	60 min	14.69	30%
40 g	Lubelski40 g Lubelski Hops	Pellet	4.8	Boil	60 min	6.18	20%
40 g	Boadicea40 g Boadicea Hops	Pellet	7.6	Boil	30 min	7.52	20%
60 g	Lubelski60 g Lubelski Hops	Pellet	4.8	Dry Hop	3 days		30%
200 g / CHF 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Boadicea (Pellet) 100 g Boadicea (Pellet) Hops	22.21	50%
100 g	Lubelski (Pellet) 100 g Lubelski (Pellet) Hops	6.18	50%
200 g / CHF 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
92 L	Infusion	--	66 °C	90 min
	Infusion	--	73 °C	15 min
21 L	Sparge	--	76 °C	20 min
Starting Mash Thickness: 4 L/kg

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 500 B cells required

CHF 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Water additions: - 7g gypsum - 8g table salt - 6g calcium chloride Sparge: ˜ 6 ml lactic acid / < 6 pH
Mash Chemistry and Brewing Water Calculator

Notes

2 pcgks fresh yeast

Last Updated and Sharing

1,086

Views

Brews

Public: Yup, Shared
Last Updated: 2021-07-04 11:54 UTC
Snapshot Created: 2017-11-26 19:00 UTC
Link To Parent Recipe

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost CHF	Cost %
Fermentables	CHF
Steeping Grains (Extract Only)	CHF
Hops	CHF
Yeast	CHF
Other	CHF
Cost Per Barrel	CHF 0.00
Cost Per Pint	CHF 0.00
Total Cost	CHF 0.00

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Fjord & Fjell London Calling III

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