Logteamets Porter - Beer Recipe - Brewer's Friend

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Logteamets Porter

238 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Asgeir
Calories: 238 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Wednesday May 24th 2017
1.077
1.020
7.5%
36.3
27.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 72%
1,000 g German - Dark Munich1000 g Dark Munich 36 10 16%
500 g American - Caramel / Crystal 120L500 g Caramel / Crystal 120L 33 120 8%
100 g American - Roasted Barley100 g Roasted Barley 33 300 1.6%
150 g American - Chocolate150 g Chocolate 29 350 2.4%
6,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Willamette5 g Willamette Hops Pellet 4.5 Boil 15 min 1.35 9.1%
5 g Willamette5 g Willamette Hops Pellet 4.5 Boil 2 min 0.23 9.1%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 15 min 1.35 9.1%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 2 min 0.23 9.1%
35 g Northern Brewer35 g Northern Brewer Hops Pellet 7.8 Boil 60 min 33.08 63.6%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Whirflock Other Boil 15 min.
7 g Yeast nutrition Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 68 °C 60 min
25 L Infusion -- 78 °C 10 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 22.5
Mash volume with grains 26.6
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 10.6 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Første brygging 1. juni 2017: OG 15.5 BRIX VRI.
Brukte 3 pakker WLP007 pga høy OG.
Tappet 15.juni. FG 7. BRIX VRI. 6,7% med en Worth corr factor på 1 (Ikke empirisk testet refraktometeret).

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  • Last Updated: 2017-06-15 18:30 UTC