brew #026 - smoked chilli porter - Beer Recipe - Brewer's Friend

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brew #026 - smoked chilli porter

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 28 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Tuesday May 3rd 2016
1.048
1.009
5.1%
26.5
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg GLOBALMALT PILSEN2.5 kg GLOBALMALT PILSEN 37.9 1.7 42%
2.50 kg CASTLE CHATEAU SMOKED2.5 kg CASTLE CHATEAU SMOKED 36.8 2 42%
0.40 kg CASTLE CHATEAU CAFE LIGHT0.4 kg CASTLE CHATEAU CAFE LIGHT 35.4 95 6.7%
0.25 kg CASTLE CHATEAU SPECIAL B0.25 kg CASTLE CHATEAU SPECIAL B 35.4 113 4.2%
0.15 kg CASTLE CHATEAU CHOCOLATE0.15 kg CASTLE CHATEAU CHOCOLATE 34.5 388 2.5%
0.15 kg CASTLE CHATEAU BLACK0.15 kg CASTLE CHATEAU BLACK 33.8 563 2.5%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nugget25 g Nugget Hops Pellet 11 Boil 60 min 26.51 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each tabasco chipotle Spice Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Infusion -- 67 °C 90 min
Starting Mash Thickness: 7.35 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (7.4L/kg), your strike volume will exceeds the total water needed for the recipe (36.2L). Reduce mash thickness to 7.19L/kg or increase pre-boil volume to 31.5L.  
Strike water volume at mash thickness of 7.4 L/kg 36.8
Mash volume with grains 40.1
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 33.8 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 25.2 L) 28
Estimated amount in fermentor 28
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Adicionar os maltes escuros (SPECIAL B, CHOCOLATE, BLACK) no fim da mosturacao para ficar com o pH 5.4

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  • Last Updated: 2016-06-19 19:13 UTC