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

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Fjord & Fjell London Calling III

178 calories 17.7 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: 13.9 °P (recipe based estimate)
Post Boil Gravity: 14.3 °P (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 94%
Calories: 178 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday November 26th 2017
14.3 °P
3.4 °P
5.9%
28.4
60.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.50 kg United Kingdom - Maris Otter Pale12.5 kg Maris Otter Pale 38 8.51 55.6%
5 kg German - Pale Ale5 kg Pale Ale 39 4.64 22.2%
1.80 kg United Kingdom - Brown1.8 kg Brown 32 171.96 8%
1.40 kg German - CaraAroma1.4 kg CaraAroma 34 345.42 6.2%
1 kg Smoked Malt1 kg Smoked Malt 37 6.51 4.4%
0.80 kg German - Chocolate Wheat0.8 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 3.6%
22.50 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 14.69 30%
40 g Lubelski40 g Lubelski Hops Pellet 4.8 Boil 60 min 6.18 20%
40 g Boadicea40 g Boadicea Hops Pellet 7.6 Boil 30 min 7.52 20%
60 g Lubelski60 g Lubelski Hops Pellet 4.8 Dry Hop 3 days 30%
200 g / CHF 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 500 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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:
- 7g gypsum
- 8g table salt
- 6g 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
92 L Infusion -- 66 °C 90 min
Infusion -- 73 °C 15 min
21 L Sparge -- 76 °C 20 min
Starting Mash Thickness: 4 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: 104.85 L. Suggest reducing strike water volume to 30.55 L and adding 59.45 L sparge/top-off. 90
Strike water volume at mash thickness of 4 L/kg 90
Mash volume with grains 104.9
Grain absorption losses -22.5
Remaining sparge water volume (equipment estimates 11.2 L) 13.4
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: 103.4  
Equipment Profile Used: System Default
 
Notes

2 pcgks fresh yeast

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  • Public: Yup, Shared
  • Last Updated: 2021-07-04 11:54 UTC
  • Snapshot Created: 2017-11-26 19:00 UTC
  • Link To Parent Recipe