Fuller Porter !!! - Beer Recipe - Brewer's Friend

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Fuller Porter !!!

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 44.98 liters (ending kettle volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: PERFECTA!!!
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday September 18th 2015
1.047
1.011
4.7%
25.2
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pale Ale8 kg Pale Ale 37 3.5 85.1%
0.40 kg American - Caramel / Crystal 120L0.4 kg Caramel / Crystal 120L - (late boil kettle addition) 33 120 4.3%
0.40 kg Viking - Dark Chocolate Malt0.4 kg Dark Chocolate Malt - (late boil kettle addition) 30.8 325 4.3%
0.60 kg Viking - Chocolate Light0.6 kg Chocolate Light 32 150 6.4%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Pellet 14 Boil at 100 °C 60 min 16.83 50%
20 g Nugget20 g Nugget Hops Pellet 14 Boil at 100 °C 15 min 8.35 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g wirlflock Water Agt Boil 15 min.
2 g sevomyces Water Agt Boil 15 min.
10 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
10 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 525 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
2 gypsum
5 Empsom
3 cloruro de calcio
10 chalk

3cm3 de acido fosforico al sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.8 L -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.88 L. Suggest reducing initial water volume to 45.4 L and adding 5.48 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.2
Mash volume with grains 34.4
Grain absorption losses -9.4
Remaining sparge water volume 31.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.9 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 43.1 L) 45
Estimated amount in fermentor 45
Total: 59.3  
Equipment Profile Used: System Default
 
Notes

Fermentar a 19° por 7 dias

agregar la malta chocolate faltando 30 minutos para terminar el mash.

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  • Last Updated: 2021-09-07 15:40 UTC