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

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Fjord & Fjell London Calling IV

187 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 80 liters
Post Boil Size: 77.5 liters
Pre Boil Gravity: 14.3 °P (recipe based estimate)
Post Boil Gravity: 14.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 187 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Saturday November 25th 2017
14.7 °P
5.0 °P
5.3%
27.9
69.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13.97 kg United Kingdom - Maris Otter Pale13.97 kg Maris Otter Pale 38 8.51 70.8%
2.50 kg German - CaraAroma2.5 kg CaraAroma 34 345.42 12.7%
2.50 kg United Kingdom - Brown2.5 kg Brown 32 171.96 12.7%
0.75 kg German - Chocolate Wheat0.75 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 3.8%
19.72 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Boadicea60 g Boadicea Hops Pellet 7.6 Boil 60 min 14.44 30%
40 g Lubelski40 g Lubelski Hops Pellet 4.8 Boil 60 min 6.08 20%
40 g Boadicea40 g Boadicea Hops Pellet 7.6 Boil 30 min 7.4 20%
60 g Lubelski60 g Lubelski Hops Pellet 4.8 Dry Hop 3 days 30%
200 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 516 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
Water additions:
- 5g gypsum
- 6g table salt
- 8g calcium chloride
Sparge: ˜ 6 ml lactic acid / < 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
81 L Temperature -- 66 °C 90 min
Temperature -- 73 °C 15 min
24 L Sparge -- 76 °C 20 min
Starting Mash Thickness: 4.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 77.83 L. Suggest reducing initial water volume to 45.4 L and adding 32.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 93.87 L. Suggest reducing strike water volume to 32.38 L and adding 48.47 L sparge/top-off. 80.9
Strike water volume at mash thickness of 4.1 L/kg 80.9
Mash volume with grains 93.9
Grain absorption losses -19.7
Remaining sparge water volume (equipment estimates 17.6 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 77.8 L) 80
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 70 L) 77.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 77.5 L) 70
Total: 100.6  
Equipment Profile Used: System Default
 
Notes

2.5l starter at 10P / 300g DME, 1-2 days stirplate

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  • Last Updated: 2020-10-08 18:43 UTC