Celtic Porter #0 - Beer Recipe - Brewer's Friend

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Celtic Porter #0

180 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 55% (brew house)
Source: kokkoeireann
Calories: 180 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Friday July 28th 2017
1.058
1.019
5.4%
48.1
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 59.7%
1 kg American - Caramel / Crystal 30L1 kg Caramel / Crystal 30L 34 30 14.9%
1 kg German - CaraMunich I1 kg CaraMunich I 34 39 14.9%
0.40 kg American - Chocolate0.4 kg Chocolate 29 350 6%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 4.5%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Warrior15 g Warrior Hops Pellet 16 Boil 60 min 31.94 25%
15 g Northern Brewer15 g Northern Brewer Hops Pellet 7.8 Boil 15 min 7.73 25%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 5 min 4.14 33.3%
10 g Warrior10 g Warrior Hops Pellet 16 Boil 5 min 4.25 16.7%
60 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 53 °C 20 min
18 L Infusion -- 63 °C 70 min
18 L Infusion -- 73 °C 30 min
18 L Infusion -- 79 °C 5 min
10 L Sparge -- 79 °C 25 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.1
Mash volume with grains 24.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 12.5 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 29.6  
Equipment Profile Used: System Default
 
Notes

Chocolate stout

Brewing day: 6/8-17
OG: 1.058 (plan was about 1.066!?)
Not much activity on airlock, supposedly the gum ring leaks. about 4-5 days too much.
FG: 1.023 (after 19 days prim. ferm.) -- acetic scent and flavour :(((
Alc: 4,78%

Priming sugar: 70g white sugar
Bottling day: 25/8-17

Bottled 20 bottles just for experience.

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  • Last Updated: 2017-09-16 05:39 UTC