Bakke Brygg Robust Porter 25 L - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bakke Brygg Robust Porter 25 L

185 calories 19.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bakke Brygg
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday November 9th 2013
1.060
1.015
5.9%
36.2
34.4
3.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Best Pale Ale5 kg Best Pale Ale 38 2.8 76.9%
0.50 kg Best Munich Dark0.5 kg Best Munich Dark 36 11.1 7.7%
0.50 kg Thomas Fawcett Crystal Malt II0.5 kg Thomas Fawcett Crystal Malt II 34 80.3 7.7%
0.40 kg Thomas Fawcett Chocolate Malt0.4 kg Thomas Fawcett Chocolate Malt 32 441.2 6.2%
0.10 kg Thomas Fawcett Black Malt0.1 kg Thomas Fawcett Black Malt 27 544.3 1.5%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Northern Brewer26 g Northern Brewer Hops Pellet 9.3 Boil 60 min 24.13 34.2%
25 g Northern Brewer25 g Northern Brewer Hops Pellet 9.3 Boil 15 min 11.51 32.9%
25 g Fuggles25 g Fuggles Hops Pellet 5.6 Boil 1 min 0.6 32.9%
76 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 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) 276 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
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Remaining sparge water volume 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 20.1 L) 25
Estimated amount in fermentor 25
Total: 36.4  
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 14,8 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

Last Updated and Sharing
 
3,405
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-06 20:44 UTC