Vimto Porter - Beer Recipe - Brewer's Friend

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Vimto Porter

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: 7th Floor brewing
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday November 21st 2019
1.053
1.012
5.4%
29.5
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 67.3%
1 kg United Kingdom - Munich1 kg Munich 37 6 16.8%
0.14 kg United Kingdom - Black Patent0.14 kg Black Patent 27 525 2.4%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 6.7%
0.20 kg United Kingdom - Crystal 15L0.2 kg Crystal 15L 34 15 3.4%
0.20 kg United Kingdom - Crystal 90L0.2 kg Crystal 90L 33 90 3.4%
5.94 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Leaf/Whole 7.8 Boil 30 min 14.71 45.5%
10 g Galena10 g Galena Hops Leaf/Whole 14.1 Boil 30 min 13.3 22.7%
14 g Goldings14 g Goldings Hops Leaf/Whole 4.5 Whirlpool 0 min 1.51 31.8%
44 g / $ 0.00
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 90       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Dudley Water
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
19 L Decoction 77 °C 68 °C 60 min
15 L Fly Sparge 77 °C 77 °C 20 min
Strike -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.8
Mash volume with grains 21.7
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 15.7 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.9 L) 24.6
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 20.8
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Add between 250 ml and 1 litre of Vimto Cordial after syphon into secondary on day 6 and ferment for 3 days. Add finings and cold crash for a further 2 to 3 days and then bottle.

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  • Last Updated: 2019-11-21 23:00 UTC