Bakke Brygg London Porter 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg London Porter 25 L

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Bakke Brygg
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday March 1st 2014
1.048
1.012
4.7%
28.7
26.3
3.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Thomas Fawcett Pale Ale Malt (Maris Otter)3.75 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 75%
0.50 kg Thomas Fawcett Brown Malt0.5 kg Thomas Fawcett Brown Malt 32 70.9 10%
0.50 kg Thomas Fawcett Crystal Malt II0.5 kg Thomas Fawcett Crystal Malt II 34 80.3 10%
0.25 kg Thomas Fawcett Chocolate Malt0.25 kg Thomas Fawcett Chocolate Malt 32 441.2 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37.50 g Fuggles37.5 g Fuggles Hops Pellet 5.6 Boil 60 min 23.07 60%
25 g Fuggles25 g Fuggles Hops Pellet 5.6 Boil 10 min 5.58 40%
62.50 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 4,5 g sukker/L       CO2 Level: 2,0 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 20.1 L) 25
Estimated amount in fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

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  • Last Updated: 2018-11-07 00:46 UTC