Perusportteri - Beer Recipe - Brewer's Friend

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Perusportteri

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20.5 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Kaarlon kotipanimo
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Thursday June 18th 2020
1.056
1.010
6.2%
34.3
23.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter 37 2.6 82.5%
0.17 kg Simpsons - Brown Malt0.17 kg Brown Malt 32 187.93 3.5%
0.17 kg Weyermann - Carafa II0.17 kg Carafa II 31.5 415 3.5%
0.17 kg Viking - Caramel 50 Malt(20L)0.17 kg Caramel 50 Malt(20L) 34 20 3.5%
0.17 kg Finland - Crystal Malt 3000.17 kg Crystal Malt 300 35 113 3.5%
0.17 kg Viking - Red Ale Malt0.17 kg Red Ale Malt 35 27 3.5%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 7.3 Boil 60 min 9.04 20%
10 g Columbus10 g Columbus Hops Pellet 14 Boil 60 min 17.34 20%
15 g Amarillo (8.6 AA)15 g Amarillo (8.6 AA) Hops Pellet 7.3 Boil 5 min 2.7 30%
15 g Columbus (15 AA)15 g Columbus (15 AA) Hops Pellet 14 Boil 5 min 5.18 30%
50 g / $ 0.00
 
Yeast
- Norwegian Farmhouse Kveik #1 Sigmund Gjernes, Voss
Amount:
1.64 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 60 min
Mashout Temperature -- 85 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.6
Mash volume with grains 17.8
Grain absorption losses -4.9
Remaining sparge water volume 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 17.1 L) 20.5
Estimated amount in fermentor 20.5
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Add habanero and tar aroma to taste before packaging. Less is better than more.

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  • Last Updated: 2020-08-05 15:56 UTC