Porter to the slaughter - Beer Recipe - Brewer's Friend

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Porter to the slaughter

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stouty McBeerpants
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Thursday November 22nd 2018
1.048
1.011
4.8%
28.4
24.0
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale Ale3 kg Pale Ale 37 3.5 49.2%
1.80 kg United Kingdom - Pearl1.8 kg Pearl 37 2.1 29.5%
1 kg American - Munich - 60L1 kg Munich - 60L 33 60 16.4%
0.15 kg American - Roasted Barley0.15 kg Roasted Barley 33 300 2.5%
0.15 kg Thomas Fawcett Chocolate Malt0.15 kg Thomas Fawcett Chocolate Malt 32 441.2 2.5%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 60 min 20.83 50%
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 10 min 7.55 50%
50 g / $ 0.00
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 4,5 g sukker/L       CO2 Level: 2,0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 17.7 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Going into fermentor 27
Total: 43  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

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  • Last Updated: 2018-11-23 05:26 UTC