NorMalt Nattergalen 2022

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Torben Vedel
Calories: 284 calories (Per 500ml)
Carbs: 29.1 g (Per 500ml)

Created: Saturday July 9th 2022

Original Gravity:

1.061

Final Gravity:

1.015

ABV (standard):

6.1%

IBU (tinseth):

36.4

EBC (ebcmorey):

76.8

Mash pH

5.4

Cost kr

0.88

Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
7.50 kg	United Kingdom - Maris Otter Pale7.5 kg Maris Otter Pale		38	8.51	60%
2.50 kg	Weyermann - Caramunich Type 22.5 kg Caramunich Type 2		34	120	20%
1 kg	Dingemans - Biscuit1 kg Biscuit		34.5	57.21	8%
0.55 kg	Weyermann - Carafa Special Type II0.55 kg Carafa Special Type II		29.9	1150	4.4%
0.55 kg	Weyermann - Chocolate Wheat0.55 kg Chocolate Wheat		34.8	1043.99	4.4%
0.40 kg	Weyermann - Melanoidin0.4 kg Melanoidin	kr 2.20 / kg kr 0.88	34.5	69.99	3.2%
12.50 kg / kr 0.88

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Phoenix30 g Phoenix Hops	kr 0.00 / g kr 0.00	Pellet	9.6	Boil	60 min	15.55	23.1%
50 g	Phoenix50 g Phoenix Hops	kr 0.00 / g kr 0.00	Pellet	9.6	Boil	20 min	15.69	38.5%
50 g	Phoenix50 g Phoenix Hops	kr 0.00 / g kr 0.00	Pellet	9.6	Boil	5 min	5.17	38.5%
130 g / kr 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
130 g	Phoenix (Pellet) 130 g Phoenix (Pellet) Hops	kr 0.00 / g kr 0.00	36.41	100.1%
130 g / kr 0.00

Other Ingredients

Amount	Name	Type	Use
128.40 mg/l	Epsom Salt	Water Agt	Mash
89 mg/l	Canning Salt	Water Agt	Mash
17.30 mg/l	Magnesium Chloride	Water Agt	Mash
184.90 mg/l	Slaked Lime	Water Agt	Mash
0.01 ml/l	Phosphoric acid	Water Agt	Mash

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	2 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 674 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.45 bar Temp: 4 °C CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	100	35	60	50	265
Ca+2____Mg+2___Na+_____Cl-_____SO4-2___HCO3- 100.0____14.7___35.0_____60.0_____50.0____0.000 Bicarbonate deliberately eliminated in water profile. Mg is low compared to target but sufficient for yeast metabolism (5–30 ppm). Magnesium will see a large boost in the mash as it occurs naturally in malt. Recirculate and slowly add phosphoric acid to mash water to reach target pH 5,4
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
36 L	Strike	73 °C	65 °C	60 min
	Temperature	65 °C	72 °C	30 min
	Vorlauf	72 °C	78 °C	15 min
32 L	Sparge	78 °C	78 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.35 L. Suggest reducing initial water volume to 45.4 L and adding 5.95 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 45.75 L. Suggest reducing strike water volume to 37.15 L and adding 0.35 L sparge/top-off.	37.5
Strike water volume at mash thickness of 3 L/kg	37.5
Mash volume with grains	45.8
Grain absorption losses	-12.5
Remaining sparge water volume (equipment estimates 27.3 L)	31.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 51.4 L)	56
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.7
Post boil Volume (equipment estimates 45 L)	50
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 50 L)	45
Total:	69.4
Equipment Profile Used:	System Default

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Last Updated: 2022-08-05 16:58 UTC

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NorMalt Nattergalen 2022