LIMFJORDSPORTER - Beer Recipe - Brewer's Friend

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LIMFJORDSPORTER

244 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 244 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Monday August 3rd 2020
1.080
1.013
8.8%
48.6
33.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Muntons - United Kingdom - Maris Otter Pale4 kg United Kingdom - Maris Otter Pale 38 3.75 54.2%
1 kg German - Smoked Malt1 kg Smoked Malt 37 3 13.6%
400 g United Kingdom - Black Patent400 g United Kingdom - Black Patent 27 197.3 5.4%
200 g Thomas Fawcett - United Kingdom - Amber200 g United Kingdom - Amber 32 27 2.7%
525 g United Kingdom - Brown525 g Brown 32 65 7.1%
400 g Belgian Candi Sugar - Amber/Brown (60L)400 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 5.4%
400 g Thomas Fawcett - United Kingdom - Crystal 60L400 g United Kingdom - Crystal 60L 34 60 5.4%
220 g Briess - Organic Caramel Malt - 120L220 g Organic Caramel Malt - 120L 32.2 120 3%
230 g Dingemans - Belgian - Special B230 g Belgian - Special B 34 115 3.1%
7,375 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 3.3 Boil 60 min 17.72 31.3%
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 3.1 Boil 60 min 16.65 31.3%
60 g Brewer's Gold60 g Brewer's Gold Hops Leaf/Whole 4.9 Boil 15 min 14.24 37.5%
160 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
3 g Wyeast - Beer Nutrient Water Agt Boil 0 min.
3 g Whirlfloc Water Agt Boil 0 min.
50 g licorice root Spice Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 406 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 105.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 67 °C 67 °C 50 min
mash out Infusion 80 °C 80 °C 10 min
5 L Sparge 80 °C 80 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.1
Mash volume with grains 22.7
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 17 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 36.4  
Equipment Profile Used: System Default
"LIMFJORDSPORTER" Baltic Porter beer recipe by brandonAmsterdam. All Grain, ABV 8.76%, IBU 48.61, SRM 33.74, Fermentables: (United Kingdom - Maris Otter Pale, Smoked Malt, United Kingdom - Black Patent, United Kingdom - Amber, Brown, Belgian Candi Sugar - Amber/Brown (60L), United Kingdom - Crystal 60L, Organic Caramel Malt - 120L, Belgian - Special B) Hops: (Tettnanger, Hallertau Hersbrucker, Brewer's Gold) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Beer Nutrient, Whirlfloc, licorice root)
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  • Last Updated: 2020-08-04 09:56 UTC