Brew Log History
Target 18°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3 kg |
United Kingdom - Maris Otter Pale3 kg Maris Otter Pale |
|
38 |
3.75 |
50.7% |
|
0.40 kg |
United Kingdom - Malted Naked Oats0.4 kg Malted Naked Oats |
|
33 |
1.3 |
6.8% |
|
0.21 kg |
Roasted Barley0.21 kg Roasted Barley |
|
32.6 |
400 |
3.5% |
|
0.78 kg |
Warminster - Brown (40L)0.78 kg Brown (40L) |
|
32.6 |
40 |
13.2% |
|
0.60 kg |
Warminster - Low Colour MO0.6 kg Low Colour MO |
|
38 |
1.5 |
10.1% |
|
0.50 kg |
Bairds - Crystal Malt 1500.5 kg Crystal Malt 150 |
|
34 |
57 |
8.4% |
|
0.43 kg |
Warminster - Low Colour Chocolate0.43 kg Low Colour Chocolate |
|
32.6 |
177 |
7.3% |
|
5.92 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Fuggles40 g Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
21 |
40% |
|
60 g |
Fuggles60 g Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
11.42 |
60% |
|
100 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Fuggles (Pellet) 100 g Fuggles (Pellet) Hops |
|
32.42 |
100% |
|
100 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
19.43 L |
Single step mash |
Infusion |
-- |
63 °C |
30 min |
|
|
|
Temperature |
-- |
70 °C |
30 min |
|
|
Mashout |
Temperature |
-- |
77 °C |
1 min |
|
16.79 L |
|
Sparge |
-- |
77 °C |
45 min |
Starting Mash Thickness:
3.3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 each |
Campden tab
|
|
Water Agt |
Other |
0 min. |
|
500 g |
Flaked coconut - toasted
|
|
Spice |
Secondary |
7 days |
|
250 g |
Lactose
|
|
Other |
Secondary |
0 min. |
Target Water Profile
Enfield 2018
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
89 |
5 |
35 |
50 |
54 |
248 |
|
Leaving water untreated, as London profile should suit porters. Have checked pH in water calculator. Completely different to pH calculated here. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Base recipe modified from various recipes for Fuller's London Porter. Originals were 76% pale, 12% brown, 10% crystal, 2% choc; or 70 pale, 14 brown, 9 crystal, 7 choc.
IBU target of original was 33. ABV 5.2%
Coconut needs to be lightly toasted and then brushed or rubbed with paper towel to remove some of the oil that will probably seep out. Lactose should be boiled with some water. Both should be added to primary fermenter after yeast has been dumped (hook up CO2 to minimise air introduction during this step). Purge coconut with CO2 before adding.
Fermentation profile should be controlled at 20 throughout primary and secondary. Wait until FG has been reached before chilling, then fining. Chill slowly over 3 days if possible.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-02-16 08:17 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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