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Porter

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Myself
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday April 28th 2023
1.047
1.011
4.7%
25.1
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Extra Pale Malt8 kg Extra Pale Malt 33 1.8 91.5%
0.37 kg Flaked Oats0.37 kg Flaked Oats 33 2.2 4.2%
0.37 kg Flaked Barley0.37 kg Flaked Barley 32 2.2 4.2%
8.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g East Kent Goldings55 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 20.82 57.9%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 10 min 2.74 21.1%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 5 min 1.51 21.1%
95 g / $ 0.00
 
Yeast
- LalBrew - British style ale yeast
Amount:
33 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 315 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 199.8 g       Temp: 21 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Sparge 75 °C 67 °C 60 min
Sparge 67 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 26.2
Mash volume with grains 32
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 25.6 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.2 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 36
Going into fermentor 36
Total: 49.6  
Equipment Profile Used: System Default
 
Notes

30.04.2023 datum varjenja

________
-ko sem stresel slad sem pokrov pustil 10cm nad sladom in na vrhu je bila plast kosmičev (filter spodaj se ni mašil)!
-12g mlečne kisline (12g v mash 23 l) - spustil PH na 5.2. - prilil veliko vode
-pazi ker težko višaš!
-dvignil z navadno odležano vodo na 5.4 PH.
-rehidracija kvasa pri 30C. 1l v fermentator 1 vrečka (11g) v
vsakega

-dodano 300g sladkorja. Približni 1,5 OG na 100g

-vodo počasi prelival čez mash
______

7.2 PH vode
6 PH vode po dodani kislini
5.6 PH vode post mash

1.048 SG prvi mash
1.054 SG po bolingu
1.048 SG in ferment

SG out ferment<br />


ALKOHOLNA stopnja<br />


______

Naslednjič 7l vode segrej za strike (ker je prišlo po vretju18L in ne 21lL, ker slad popije veliko vode. (Približno 1:3 vzame cel proces)

Pazi na IBU, ker ni konstantno vrelo, potem je vprašanje vretja, naslednjič boiling samo 60min.

Naslednjič ohladi pivino na 16c zaradi počasnejše tvorbe kvaskov, več izkoristka.

Whirpooling, ugasni dodaj zadnji hmelj, in dotoči vode kolikor jo manjka, s tem avtomatsko hladiš pivino.

Pivino pretoči skozi vrečko s primernim vratom, da pstane hmelj v vrečki

FG 1.028??? make a DME starter

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  • Last Updated: 2023-05-14 15:43 UTC