Fjord & Fjell London Calling - Beer Recipe - Brewer's Friend

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Fjord & Fjell London Calling

184 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Post Boil Gravity: 14.7 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Sunday October 16th 2016
14.7 °P
3.7 °P
6.0%
29.9
66.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.90 kg United Kingdom - Maris Otter Pale7.9 kg Maris Otter Pale 38 8.51 74.9%
1.15 kg United Kingdom - Brown1.15 kg Brown 32 171.96 10.9%
1.15 kg German - CaraAroma1.15 kg CaraAroma 34 345.42 10.9%
0.35 kg German - Chocolate Wheat0.35 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 3.3%
10.55 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Boadicea33 g Boadicea Hops Pellet 7.6 Boil 60 min 17.78 33%
15 g Lubelski15 g Lubelski Hops Pellet 4.8 Boil 60 min 5.11 15%
17 g Boadicea17 g Boadicea Hops Pellet 7.6 Boil 30 min 7.04 17%
35 g Lubelski35 g Lubelski Hops Pellet 4.8 Dry Hop 5 days 35%
100 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
CHF 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
Additions:
- Total: 3g gypsum, 4g calcium chloride, 3g table salt
- Sparge: ˜ 3ml lactic acid / 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 66 °C 90 min
14 L Infusion -- 73 °C 15 min
14 L Sparge -- 76 °C 40 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 26.4
Mash volume with grains 33.3
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 27.5 L) 25.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.5 L) 40
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 35
Going into fermentor 35
Total: 51.5  
Equipment Profile Used: System Default
 
Notes

1.5l starter at 9P / 150g DME, 1-2 days stirplate

----
Another rebrew of my award-winning porter recipe, inspired by Fuller's London Porter. Beer brewed to this recipe scored 1st in I MKPD in Krakow in 2011. Competition brew had lower OG (to keep within style guidelines), rebrewed versions have higher OG to match Fuller's.

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  • Last Updated: 2020-10-08 18:41 UTC
  • Snapshot Created: 2016-10-16 08:38 UTC
  • Link To Parent Recipe