Fjord & Fjell 21st Century Porter - Beer Recipe - Brewer's Friend

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Fjord & Fjell 21st Century Porter

206 calories 20.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25.6 liters
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Post Boil Gravity: 16.4 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: New@Brew
Calories: 206 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Thursday June 25th 2015
16.4 °P
3.9 °P
6.8%
37.9
37.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Pale 2-Row4.6 kg Pale 2-Row 38 2.5 75.4%
0.60 kg German - CaraMunich III0.6 kg CaraMunich III 34 57 9.8%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 3.4 4.9%
0.20 kg American - Victory0.2 kg Victory 34 28 3.3%
0.30 kg German - Carafa II0.3 kg Carafa II 32 425 4.9%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 1.6%
6.10 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 13.7 Boil 60 min 21.79 19.6%
16 g Fuggles16 g Fuggles Hops Pellet 6.6 Boil 30 min 11.74 28.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.6 Boil 5 min 2.65 35.7%
9 g Fuggles9 g Fuggles Hops Pellet 6.6 Boil 5 min 1.71 16.1%
56 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - British Ale Yeast M07
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 295 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash water:
- Add 2g table salt / 2g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.6 L Mash In Infusion -- 68 °C 60 min
11 L Mash Out Infusion -- 76 °C 15 min
9.7 L Sparge -- 78 °C 25 min
Starting Mash Thickness: 2.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.1 L/kg 12.8
Mash volume with grains 16.8
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 18.2 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 25.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Victory Malt: Pilsner Malt at 170 C / 15 min

1.5l starter at 10 P for 1-2 days/stirplate.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-07-04 11:58 UTC
  • Snapshot Created: 2015-06-25 21:30 UTC
  • Link To Parent Recipe