Lima Chocolate Porter - Beer Recipe - Brewer's Friend

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Lima Chocolate Porter

231 calories 23.3 g 330 ml
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 18 liters (ending kettle volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Gustavo Marsan
Calories: 231 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Thursday October 26th 2017
1.075
1.018
7.5%
32.8
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.6%
0.15 kg American - Midnight Wheat Malt0.15 kg Midnight Wheat Malt 33 550 2.7%
0.65 kg Belgian - Special B0.65 kg Special B 34 115 11.8%
4.50 kg Pale Ale Belga4.5 kg Pale Ale Belga 40 3.5 81.8%
5.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Cluster13 g Cluster Hops Pellet 5.2 Boil 60 min 9.26 15.3%
17 g wgv17 g wgv Hops Pellet 5 Boil 60 min 11.65 20%
35 g Target35 g Target Hops Pellet 9.5 Boil 5 min 9.08 41.2%
20 g Cluster20 g Cluster Hops Pellet 5.2 Boil 5 min 2.84 23.5%
85 g / 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 80 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 19.4 L) 18
Estimated amount in fermentor 18
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Posso colocar um pouco no chips ao rum...


RELER A PARTE DA ÁGUA: https://byo.com/bock/item/1260-practical-porter



Mash in at a higher temperature to leave more unfermentable sugars in the wort. This gives the beer a sweeter porter profile.


Astringency
Beers containing more dark grains are more likely to have some astringency in them. This is because darkly-roasted malts give up their tannins a bit easier in the mash. In a dark beer like a porter, adding less dark malt really isn’t an option. So, it pays to keep two things in mind. First, if you don’t oversparge, you probably won’t get an excessive amount of astringency, even in the darkest porter. Monitor your final runnings and don’t let them drop below SG 1.010 (or rise above a pH of 5.8, if you have a pH meter). Also, you can cool down and taste little samples of your runnings as you direct them to your kettle. Once the runnings start to have a puckering, drying sensation to them, stop collecting wort.


Mashing and Steeping
For all-grain brewers, a single infusion mash is all that is required for a porter. For a “rounder,” full-bodied brew, mash between 152 °F (67 °C) and 156 °F (69 °C). Mash out to 168 °F (76 °C) when the mash is done to (mostly) stop enzymatic activity. In addition, there’s absolutely no reason to extend your mash beyond the point in which an iodine test shows that all the starches are converted.

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  • Last Updated: 2017-11-07 22:21 UTC