Bakke Brygg Robust Porter 50 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Robust Porter 50 L

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bakke Brygg
Rating:
5.00 (1 Review)

Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Thursday September 26th 2013
1.060
1.015
5.9%
36.2
34.4
3.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Thomas Fawcett Pale Ale Malt (Maris Otter)10 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 76.9%
1 kg Best Munich Dark1 kg Best Munich Dark 36 11.1 7.7%
1 kg Thomas Fawcett Crystal Malt II1 kg Thomas Fawcett Crystal Malt II 34 80.3 7.7%
0.80 kg Thomas Fawcett Chocolate Malt0.8 kg Thomas Fawcett Chocolate Malt 32 441.2 6.2%
0.20 kg Thomas Fawcett Black Malt0.2 kg Thomas Fawcett Black Malt 27 544.3 1.5%
13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
52 g Northern Brewer52 g Northern Brewer Hops Pellet 9.3 Boil 60 min 24.13 34.2%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 9.3 Boil 15 min 11.51 32.9%
50 g Fuggles50 g Fuggles Hops Pellet 5.6 Boil 1 min 0.6 32.9%
152 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 553 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 g sukker/L       CO2 Level: 2,4 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.31 L. Suggest reducing initial water volume to 45.4 L and adding 13.91 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.03 L. Suggest reducing initial water volume to 36.82 L and adding 10.63 L sparge/top-off. 47.5
Strike water volume at mash thickness of 3.7 L/kg 47.5
Mash volume with grains 56
Grain absorption losses -13
Remaining sparge water volume 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.3 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 48.7 L) 50
Estimated amount in fermentor 50
Total: 71.9  
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 40 l meskevann og 29,6 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 67 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 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP002, WLP007, WLP013, WLP051

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  • Last Updated: 2018-11-06 20:50 UTC