If Kainuu made a Porter,,, Oh wait, they do - Beer Recipe - Brewer's Friend

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If Kainuu made a Porter,,, Oh wait, they do

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Tuesday December 12th 2017
1.051
1.013
5.0%
94.3
36.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.78 kg Finland - Pale Ale Malt4.78 kg Pale Ale Malt 36 2 73%
0.37 kg Finland - Cara Plus 2000.37 kg Cara Plus 200 35 76 5.6%
0.70 kg United Kingdom - Cara Malt0.7 kg Cara Malt 35 17.5 10.7%
0.70 kg Finland - Chocolate Malt0.7 kg Chocolate Malt 31 338 10.7%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Cascade35 g Cascade Hops Pellet 7 Boil 15 min 14.17 28%
35 g Columbus35 g Columbus Hops Pellet 15 Boil 30 min 47.04 28%
35 g Bramling Cross35 g Bramling Cross Hops Pellet 6.5 Boil 60 min 26.52 28%
20 g Amarillo20 g Amarillo Hops Leaf/Whole 8.6 Boil 10 min 6.61 16%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml terva aromi Flavor Boil 10 min.
 
Yeast
White Labs - Essex Ale Yeast WLP022
Amount:
1 Each
Cost:
Attenuation (avg):
73.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
19 °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
15 L Infusion -- 67 °C 60 min
20 L Fly Sparge -- 75 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.4
Mash volume with grains 20.7
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 19.9 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 22.5
Going into fermentor 22.5
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Procedure:
Mash at 67° C for 60min.
Mash out at 77° C
Sparge with 80°C water to collect 22L wort.
Heat to boiling and then add all of the hops.
Boil 60 minutes and turn off the heat.
Cool as quickly as possible to 22° C.
Immediately rack to your fermenter and pitch yeast.
After 7 days, rack to secondary fermenter on top of Terva aromi.
https://learn.kegerator.com/brewing-vanilla-porter/

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  • Last Updated: 2018-03-01 10:22 UTC