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

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Fjord & Fjell London Calling VI

167 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 80 liters (ending kettle volume)
Pre Boil Size: 85 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 63% (ending kettle)
Hop Utilization: 94%
Calories: 167 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday May 9th 2020
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Fjord & Fjell London Calling III

by Fjord & Fjell Nano Brewery

OG: 14.297 FG: 3.423 ABV: 5.9% IBU: 28

13.3 °P
4.1 °P
5.0%
30.3
64.7
5.4
53.65
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
15.80 kg Muntons - Maris Otter15.8 kg Maris Otter CHF 2.00 / kg
CHF 31.60 		38 2.3 69.9%
3 kg Simpsons - Brown Malt3 kg Brown Malt CHF 1.40 / kg
CHF 4.20 		32 187.92 13.3%
1.90 kg Weyermann - Caramunich Type 31.9 kg Caramunich Type 3 CHF 1.40 / kg
CHF 2.66 		34 57 8.4%
1.50 kg Weyermann - Chocolate Wheat1.5 kg Chocolate Wheat CHF 1.70 / kg
CHF 2.55 		32 1049.99 6.6%
0.40 kg German - Acidulated Malt0.4 kg German - Acidulated Malt CHF 1.60 / kg
CHF 0.64 		27 3.4 1.8%
22.60 kg / CHF 41.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Savinjski Golding (Pellet)200 g Savinjski Golding (Pellet) Hops CHF 0.04 / g
CHF 8.00 		Pellet 4.1 Boil 60 min 24.29 66.7%
100 g Savinjski Golding (Pellet)100 g Savinjski Golding (Pellet) Hops CHF 0.04 / g
CHF 4.00 		Pellet 4.1 Boil 15 min 6.03 33.3%
300 g / CHF 12.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
 
Yeast
- Black Eagle Brewery Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 532 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
47.25 L Strike 75 °C 66 °C 60 min
Temperature -- 73 °C 20 min
32.5 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 88.63 L. Suggest reducing initial water volume to 45.4 L and adding 43.23 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.38 L. Suggest reducing initial water volume to 30.48 L and adding 16.98 L sparge/top-off. 47.5
Strike water volume at mash thickness of 2.1 L/kg 47.5
Mash volume with grains 62.4
Grain absorption losses -22.6
Remaining sparge water volume 61
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 88.6 L) 85
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume (equipment estimates 76.4 L) 80
Estimated amount in fermentor 80
Total: 108.5  
Equipment Profile Used: System Default
 
Notes

London Porter (clone):
Maris Otter Pale Ale Malt - 72%
Crystal Malt (75 L) - 8.5%
Brown Malt - 13%
Chocolate Malt - 6.5%

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  • Last Updated: 2021-07-04 11:50 UTC