Sorso Bruno Porter - Beer Recipe - Brewer's Friend

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Sorso Bruno Porter

198 calories 22.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 980 liters (fermentor volume)
Pre Boil Size: 1100 liters
Post Boil Size: 1070 liters
Pre Boil Gravity: 15.2 °P (recipe based estimate)
Post Boil Gravity: 15.6 °P (recipe based estimate)
Efficiency: 81.5% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Tuesday September 10th 2019
15.6 °P
4.7 °P
5.9%
39.9
26.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
115 kg Thomas Fawcett - Maris Otter Pale Ale Malt115 kg Maris Otter Pale Ale Malt 38 2.65 46.1%
23.50 kg Thomas Fawcett - Brown23.5 kg Brown 32 71 9.4%
11 kg Weyermann - Oak Smoked Wheat Malt11 kg Oak Smoked Wheat Malt 38 2 4.4%
90 kg Bestmalz - BEST Vienna90 kg BEST Vienna 37 3.8 36.1%
10 kg Thomas Fawcett - Black Malt10 kg Black Malt 32 545 4%
249.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
900 g Charles Faram - Magnum900 g Magnum Hops Pellet 14.6 Boil 60 min 30.53 31%
1,000 g Willamette1000 g Willamette Hops Pellet 6.1 Boil 10 min 5.14 34.5%
500 g columbus500 g columbus Hops Pellet 15.8 Whirlpool at 97 °C 0 min 3.06 17.2%
500 g Willamette500 g Willamette Hops Pellet 6.1 Whirlpool at 97 °C 0 min 1.18 17.2%
2,900 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
30 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1,000 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 11482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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
650 L Infusion 67.5 °C 67.5 °C 60 min
700 L Sparge 75 °C 67 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1001.63 L. Suggest reducing initial water volume to 45.4 L and adding 956.23 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 813.37 L 648.7
Strike water volume at mash thickness of 2.6 L/kg 648.7
Mash volume with grains 813.4
Grain absorption losses -249.5
Remaining sparge water volume (equipment estimates 603.3 L) 701.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1001.6 L) 1100
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -9.5
Post boil Volume (equipment estimates 985 L) 1070
Hops absorption losses (whirlpool, hop stand) -5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 1065 L) 980
Total: 1350.4  
Equipment Profile Used: System Default
"Sorso Bruno Porter" No Profile Selected beer recipe by franco gabbo. All Grain, ABV 5.94%, IBU 39.92, SRM 26.5, Fermentables: (Maris Otter Pale Ale Malt, Brown, Oak Smoked Wheat Malt, BEST Vienna, Black Malt) Hops: (Magnum, Willamette, columbus) Other: (Calcium Chloride (dihydrate), Table Salt)
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  • Last Updated: 2022-03-30 08:01 UTC