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

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Fjord & Fjell London Calling II

184 calories 20.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 39 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 38.2 liters
Pre Boil Gravity: 12.7 °P (recipe based estimate)
Post Boil Gravity: 14.9 °P (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Sunday August 13th 2017
Similar Recipes

Fjord & Fjell London Calling

by Fjord & Fjell Nano Brewery

OG: 14.735 FG: 3.684 ABV: 6.0% IBU: 30

14.7 °P
4.3 °P
5.6%
31.4
66.9
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9.10 kg United Kingdom - Maris Otter Pale9.1 kg Maris Otter Pale 38 8.51 75.5%
1.28 kg United Kingdom - Brown1.28 kg Brown 32 171.96 10.6%
1.28 kg German - CaraAroma1.28 kg CaraAroma 34 345.42 10.6%
0.39 kg German - Chocolate Wheat0.39 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 3.2%
12.05 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Boadicea30 g Boadicea Hops Pellet 7.6 Boil 60 min 14.65 23.1%
30 g Lubelski30 g Lubelski Hops Pellet 4.8 Boil 60 min 9.25 23.1%
20 g Boadicea20 g Boadicea Hops Pellet 7.6 Boil 30 min 7.5 15.4%
50 g Lubelski50 g Lubelski Hops Pellet 4.8 Dry Hop 3 days 38.5%
130 g / CHF 0.00
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 286 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: ˜ 6 ml lactic acid / < 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.5 L Infusion -- 66 °C 90 min
21.5 L Infusion -- 73 °C 15 min
14 L Sparge -- 76 °C 40 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.73 L. Suggest reducing initial water volume to 45.4 L and adding 0.33 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 33.7
Mash volume with grains (equipment estimates 40.9 L) 41.7
Grain absorption losses -12.1
Remaining sparge water volume (equipment estimates 24.9 L) 23.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.7 L) 44
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 38.2
Top off amount 0.8
Going into fermentor 39
Total: 57  
Equipment Profile Used: System Default
 
Notes

1.5l starter at 10P / 170g DME, 1 day 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 18:42 UTC
  • Snapshot Created: 2017-08-13 11:00 UTC
  • Link To Parent Recipe