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

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Fjord & Fjell London Calling V

152 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 110 liters
Post Boil Size: 107.5 liters
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Post Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 94%
Calories: 152 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday July 13th 2019
12.3 °P
3.2 °P
4.8%
32.0
58.3
5.6
2.90
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
20.29 kg United Kingdom - Maris Otter Pale20.29 kg Maris Otter Pale 38 8.51 71.6%
2.42 kg Bestmalz - BEST Caramel Aromatic2.42 kg BEST Caramel Aromatic CHF 1.20 / kg
CHF 2.90 		34.5 19 8.5%
4.26 kg United Kingdom - Brown4.26 kg Brown 32 171.96 15%
1.36 kg German - Chocolate Wheat1.36 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 4.8%
28.33 kg / CHF 2.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Boadicea80 g Boadicea Hops Pellet 7.6 Boil 60 min 14.7 26.7%
50 g Lubelski50 g Lubelski Hops Pellet 4.8 Boil 60 min 5.8 16.7%
70 g Boadicea70 g Boadicea Hops Pellet 7.6 Boil 30 min 9.89 23.3%
100 g Lubelski100 g Lubelski Hops Pellet 4.8 Whirlpool at 80 °C 30 min 1.58 33.3%
300 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
8 g Table Salt Water Agt Mash 1 hr.
16 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
- Farmhouse Yeast #1 - Sigmund Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 615 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.41 bar       Temp: 20 °C       CO2 Level: 4 g/l
 
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
100 L Temperature -- 68 °C 60 min
40 L Sparge -- 76 °C 30 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 108.63 L. Suggest reducing initial water volume to 45.4 L and adding 63.23 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 120.69 L. Suggest reducing strike water volume to 26.7 L and adding 75.29 L sparge/top-off. 102
Strike water volume at mash thickness of 3.6 L/kg 102
Mash volume with grains 120.7
Grain absorption losses -28.3
Remaining sparge water volume (equipment estimates 35.9 L) 37.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 108.6 L) 110
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 100.5 L) 107.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 107 L) 100
Total: 139.2  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2021-07-04 11:54 UTC