Barren Hill Tavern and Brewery Justa Porter Clone - Beer Recipe - Brewer's Friend

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Barren Hill Tavern and Brewery Justa Porter Clone

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday January 2nd 2016
1.050
1.012
5.0%
24.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pale 2-Row3.5 kg Pale 2-Row 37 1.8 70.9%
0.54 kg United Kingdom - Black Patent0.54 kg Black Patent 27 525 10.9%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 6.1%
0.40 kg American - Caramel / Crystal 40L0.4 kg Caramel / Crystal 40L 34 40 8.1%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 4%
4.94 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 5.6 Boil 60 min 17.02 57.1%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.5 Boil 15 min 7.35 42.9%
35 g / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 12.8
Mash volume with grains 16.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.9 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Faire un starter 3 jours à l'avance.
Monter la température de fermentation à 22 après 7 jours.

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  • Last Updated: 2018-01-19 18:58 UTC