Porter sommar 2022 - Beer Recipe - Brewer's Friend

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Porter sommar 2022

164 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.6 liters
Post Boil Size: 20.3 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Stefan Larsson
Calories: 164 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Wednesday July 27th 2022
1.053
1.016
4.8%
24.3
51.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 8.51 80%
0.30 kg Crisp Malting - Crystal Dark - 77L0.3 kg Crystal Dark - 77L 33.1 203.98 6%
0.50 kg Crisp Malting - Brown Malt0.5 kg Brown Malt 32.7 171.96 10%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 1132.64 4%
5 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 7 Boil 60 min 9.57 16.7%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 7 Boil 30 min 14.72 33.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 7 Boil 0 min 50%
60 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
2 g Sea salt Spice Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
55 g Cocoa powder Flavor Boil 5 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 11.9 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 20.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.3 L) 20
Total: 31.5  
Equipment Profile Used: System Default
"Porter sommar 2022" Brown Porter beer recipe by Stefan Larsson. All Grain, ABV 4.76%, IBU 24.29, SRM 51.46, Fermentables: (Maris Otter Pale, Crystal Dark - 77L, Brown Malt, Chocolate) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Slaked Lime, Sea salt, Gypsum, Lactic acid, Baking Soda, Cocoa powder)
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  • Last Updated: 2024-03-02 10:26 UTC