Brittisk Porter - Beer Recipe - Brewer's Friend

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Brittisk Porter

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday September 28th 2017
1.052
1.011
5.4%
26.3
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 75.8%
0.60 kg American - Chocolate0.6 kg Chocolate 29 350 9.1%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 15.2%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 First Wort 0 min 26.26 100%
50 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
XXXHHLG
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L -- -- 65 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.4
Mash volume with grains 30.8
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 14.1 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Going into fermentor 27
Total: 36.5  
Equipment Profile Used: System Default
"Brittisk Porter" English Porter beer recipe by bryggmasteriet@gmail.com. All Grain, ABV 5.4%, IBU 26.26, SRM 27.87, Fermentables: (Maris Otter Pale, Chocolate, Flaked Barley) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2017-10-04 09:41 UTC