Fjord & Fjell Clampdown - Beer Recipe - Brewer's Friend

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Fjord & Fjell Clampdown

168 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 117 liters (ending kettle volume)
Pre Boil Size: 122 liters
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Terry Fosters "Porter": 'Igly 'Opped Hentire
Hop Utilization: 94%
Calories: 168 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday September 23rd 2023
13.5 °P
3.2 °P
5.5%
40.4
65.2
5.3
62.72
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
22.60 kg Muntons - Maris Otter Pale22.6 kg Maris Otter Pale CHF 2.00 / kg
CHF 45.20 		38 3.75 75.7%
4.70 kg Weyermann - CaraBohemian4.7 kg CaraBohemian 35 201.31 15.8%
1.58 kg Weyermann - Carafa Special Type III1.58 kg Carafa Special Type III CHF 2.00 / kg
CHF 3.16 		29.9 1399.5 5.3%
0.70 kg Weyermann - Acidulated0.7 kg Acidulated CHF 2.52 / kg
CHF 1.76 		27 3.4 2.3%
0.26 kg United Kingdom - Roasted Barley0.26 kg Roasted Barley CHF 0.00 / kg
CHF 0.00 		29 550 0.9%
29.84 kg / CHF 50.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
160 g Northern Brewer160 g Northern Brewer Hops CHF 0.00 / g
CHF 0.00 		Pellet 10.6 Boil 75 min 35.32 32%
40 g Northern Brewer40 g Northern Brewer Hops CHF 0.00 / g
CHF 0.00 		Pellet 10.6 Boil 20 min 5.12 8%
200 g East Kent Goldings (Pellet)200 g East Kent Goldings (Pellet) Hops CHF 0.04 / g
CHF 8.00 		Pellet 6.4 Boil 0 min 40%
100 g Styrian Goldings100 g Styrian Goldings Hops Pellet 5.5 Dry Hop 5 days 20%
500 g / CHF 8.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 90 min.
24 g Table Salt Water Agt Mash 90 min.
20 g Yeast Nutrient CHF 0.23 / g
CHF 4.60 		Other Boil 5 min.
CHF 4.60
 
Yeast
- Farmhouse Yeast #17 - Midtbust Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 791 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.25 bar       Temp: 22 °C       CO2 Level: 3.5 g/l
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 5 60 90 70 300
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
68.93 L Strike 74 °C 66 °C 90 min
56 L Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 127.55 L. Suggest reducing initial water volume to 45.4 L and adding 82.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 88.33 L. Suggest reducing initial water volume to 25.71 L and adding 42.93 L sparge/top-off. 68.6
Strike water volume at mash thickness of 2.3 L/kg 68.6
Mash volume with grains 88.3
Grain absorption losses -29.8
Remaining sparge water volume 84.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 127.6 L) 122
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2
Post boil volume (equipment estimates 111.5 L) 117
Estimated amount in fermentor 117
Total: 152.7  
Equipment Profile Used: System Default
 
Notes

Pale malt: 80%
Crystal malt: 15%
Black malt: 4.3%
Roasted barley: 0.7%

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  • Last Updated: 2025-03-02 10:02 UTC
  • Snapshot Created: 2023-09-23 09:49 UTC
  • Link To Parent Recipe