Emos Viktorius Rasporter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Emos Viktorius Rasporter

174 calories 30.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (brew house)
Source: StoneD0G
Calories: 174 calories (Per 330ml)
Carbs: 30.3 g (Per 330ml)
Created: Friday February 17th 2017
1.054
1.032
2.8%
59.7
40.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Dry Malt Extract - Pilsen2.5 kg Dry Malt Extract - Pilsen 42 2 48.9%
1 kg American - Pale Ale1 kg Pale Ale 37 3.5 19.6%
560 g American - Caramel / Crystal 40L560 g Caramel / Crystal 40L 34 40 11%
560 g American - Chocolate560 g Chocolate 29 350 11%
300 g Flaked Barley300 g Flaked Barley 32 2.2 5.9%
150 g American - Black Malt150 g Black Malt 28 500 2.9%
40 g American - Roasted Barley40 g Roasted Barley 33 300 0.8%
5,110 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Perle43 g Perle Hops Pellet 4.5 Boil 60 min 24.4 51.8%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 60 min 35.31 48.2%
83 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
255 g Dark Chocolate Flavor Boil 15 min.
560 g Coffee Brewed Flavor Boil 1 min.
420 g Raspberry Puree Flavor Boil 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
- x2
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.8
Mash volume with grains (equipment estimates 7.6 L) 9.6
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 19.2 L) 19.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 25.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Top off amount 2
Going into fermentor 21
Total: 26.9  
Equipment Profile Used: System Default
"Emos Viktorius Rasporter" Robust Porter beer recipe by StoneD0G. All Grain, ABV 2.82%, IBU 59.71, SRM 40.94, Fermentables: (Dry Malt Extract - Pilsen, Pale Ale, Caramel / Crystal 40L, Chocolate, Flaked Barley, Black Malt, Roasted Barley) Hops: (Perle, Cascade) Other: (Dark Chocolate, Coffee Brewed, Raspberry Puree)
Last Updated and Sharing
 
242
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-22 07:28 UTC