PO´s Kloster Porter Take II - Beer Recipe - Brewer's Friend

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PO´s Kloster Porter Take II

245 calories 26.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: POS
Calories: 245 calories (Per 330ml)
Carbs: 26.7 g (Per 330ml)
Created: Tuesday January 20th 2015
1.079
1.022
7.5%
33.5
26.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 72.6%
300 g Münchnermalt (Viking), Finland300 g Münchnermalt (Viking), Finland 37 9 12.1%
100 g Crystal 100 (mörk karamellmalt) (Viking)100 g Crystal 100 (mörk karamellmalt) (Viking) 34 50 4%
50 g Chocolate malt (Thomas Fawcett), England50 g Chocolate malt (Thomas Fawcett), England 30 400 2%
50 g German - Carapils50 g Carapils 35 1.3 2%
50 g Rostat korn (Weyermann), Tyskland 50 g Rostat korn (Weyermann), Tyskland 30 450 2%
30 g Rökmalt ( Weyermann ) , Tyskland 30 g Rökmalt ( Weyermann ) , Tyskland 33 3 1.2%
100 g Belgian Candi Sugar - Amber/Brown100 g Belgian Candi Sugar - Amber/Brown - (late boil kettle addition) 38 60 4%
2,480 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops Pellet 8.2 Boil 60 min 14.53 16.7%
5 g Cascade5 g Cascade Hops Pellet 8.6 Boil 60 min 15.24 16.7%
10 g Styrian Golding / Celeia10 g Styrian Golding / Celeia Hops Pellet 2.1 Boil 15 min 3.69 33.3%
10 g Styrian Golding / Celeia10 g Styrian Golding / Celeia Hops Pellet 2.1 Boil 0 min 33.3%
30 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 6.9
Mash volume with grains 8.2
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 8.8 L) 8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 13.3 L) 12.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 7.5
Going into fermentor 7.5
Total: 15  
Equipment Profile Used: System Default
 
Notes

Rostat korn = Roasted Barley
Rökmalt = Smoked malt

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  • Public: Yup, Shared
  • Last Updated: 2015-01-20 10:31 UTC