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Fjord & Fjell Guns Of Brixton

Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 110 liters
Pre Boil Gravity: 13.3 °P (recipe based estimate)
Post Boil Gravity: 14.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 94%
Calories: 182 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)

Created: Tuesday October 2nd 2018

Original Gravity:

14.5 °P

Final Gravity:

3.8 °P

ABV (standard):

5.8%

IBU (tinseth):

37.4

EBC (ebcmorey):

73.1

Mash pH

5.4

Cost CHF

n/a

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Brew Log History

Target 22°C
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OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%

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

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Device Filter
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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
16.70 kg	United Kingdom - Maris Otter Pale16.7 kg Maris Otter Pale	38	8.51	53.9%
5.70 kg	Smoked Malt5.7 kg Smoked Malt	37	6.51	18.4%
3.70 kg	German - CaraAroma3.7 kg CaraAroma	34	345.42	11.9%
3.70 kg	United Kingdom - Brown3.7 kg Brown	32	171.96	11.9%
1.20 kg	German - Chocolate Wheat1.2 kg Chocolate Wheat - (late boil kettle addition)	31	1100.62	3.9%
31 kg / CHF 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
120 g	Lubelski120 g Lubelski Hops	Pellet	4.8	Boil	60 min	13.29	37.5%
50 g	Boadicea50 g Boadicea Hops	Pellet	7.6	Boil	60 min	8.76	15.6%
50 g	Boadicea50 g Boadicea Hops	Pellet	7.6	Boil	30 min	6.74	15.6%
100 g	Barbe Rouge100 g Barbe Rouge Hops	Pellet	8.6	Whirlpool at 80 °C	30 min	8.6	31.3%
320 g / CHF 0.00

Show Summary View

Amount	Variety	IBU	Bill %
120 g	Lubelski (Pellet) 120 g Lubelski (Pellet) Hops	13.29	37.5%
100 g	Boadicea (Pellet) 100 g Boadicea (Pellet) Hops	15.5	31.2%
100 g	Barbe Rouge (Pellet) 100 g Barbe Rouge (Pellet) Hops	8.6	31.3%
320 g / CHF 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
96 L		Temperature	--	66 °C	90 min
	Mash Out	Temperature	--	73 °C	15 min
45.5 L	Fly Sparge	Sparge	--	76 °C	30 min
Starting Mash Thickness: 3.1 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Gypsum	Water Agt	Mash	90 min.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
9 g	Table Salt	Water Agt	Mash	90 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 727 B cells required

CHF 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3 g/l

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Sparge: < 6 pH
Mash Chemistry and Brewing Water Calculator

Notes

3l starter at 10P / 340g DME, 1 day stirplate

Last Updated and Sharing

316

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Brews

Public: Yup, Shared
Last Updated: 2021-07-04 11:56 UTC

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 Guns Of Brixton

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