Bryggesjauer - Beer Recipe - Brewer's Friend

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Bryggesjauer

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jan Erik Johansen
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Friday January 15th 2016
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OG: 1.055 FG: 1.011 ABV: 5.8% IBU: 46

1.064
1.014
6.6%
40.4
34.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g German - Pale Ale5500 g Pale Ale 39 2.3 71.4%
400 g Crisp Malting - Crystal Dark - 77L400 g Crystal Dark - 77L 33.1 77 5.2%
800 g Flaked Oats800 g Flaked Oats 33 2.2 10.4%
350 g Crisp Malting - Chocolate Malt350 g Chocolate Malt 32.66 450 4.5%
150 g Crisp Malting - Black150 g Black 34.5 600 1.9%
500 g Turbinado500 g Turbinado 44 10 6.5%
7,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Pellet 7 Boil 60 min 33.66 50%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 5 min 6.71 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 40 min
4 L Top Off 100 °C 70 °C 20 min
12 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.3
Mash volume with grains 31
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 13.7 L) 13.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 32.2 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 26
Going into fermentor 26
Total: 39.8  
Equipment Profile Used: System Default
"Bryggesjauer" Robust Porter beer recipe by Jan Erik Johansen. All Grain, ABV 6.56%, IBU 40.37, SRM 34.05, Fermentables: (Pale Ale, Crystal Dark - 77L, Flaked Oats, Chocolate Malt, Black, Turbinado) Hops: (Cascade) Other: (Protafloc)
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  • Last Updated: 2022-07-04 08:09 UTC