View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Koud Vuur (Bax clone) II - Bob

Method: BIAB
Style: American Porter
Boil Time: 45 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.76 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Monday June 12th 2023

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.4%

IBU (tinseth):

53.3

SRM (mosher):

40.0

Mash pH

5.3

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
846.15 g	Dingemans - Cara 50 MD846.15 g Cara 50 MD	34	20	22.4%
846.15 g	Weyermann - Beech Smoked Barley846.15 g Beech Smoked Barley	35	2.7	22.4%
507.69 g	The Swaen - Dutch Pale Ale507.69 g Dutch Pale Ale	37.3	3.18	13.5%
507.69 g	Flaked Oats507.69 g Flaked Oats	33	2.2	13.5%
253.85 g	German - CaraMunich II253.85 g CaraMunich II	34	46	6.7%
253.85 g	Weyermann - Carapils253.85 g Carapils	34.5	2.1	6.7%
253.85 g	Belgian - Chocolate253.85 g Chocolate	30	340	6.7%
67.69 g	Weyermann - Carafa III67.69 g Carafa III	32	525	1.8%
236.92 g	Rice Hulls236.92 g Rice Hulls	0	0	6.3%
3,773.84 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 g	Columbus6 g Columbus Hops	Pellet	16.3	Boil at 100 °C	30 min	20	14%
27 g	Cascade27 g Cascade Hops	Pellet	7	Whirlpool at 80 °C	0 min	5.29	62.8%
10 g	Charles Faram - Styrian Wolf10 g Styrian Wolf Hops	Pellet	13.7	Boil	30 min	28.01	23.3%
43 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 g	Columbus (Pellet) 6 g Columbus (Pellet) Hops	20	14%
27 g	Cascade (Pellet) 27 g Cascade (Pellet) Hops	5.29	62.8%
10 g	Charles Faram - Styrian Wolf (Pellet) 10 g Styrian Wolf (Pellet) Hops	28.01	23.3%
43 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L		Strike	68 °C	67 °C	60 min
7.5 L		Sparge	75 °C	--	--

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
3.38 g	Ascorbic Acid	Water Agt	Mash	1 hr.
3.38 g	Irish Moss	Fining	Boil	10 min.
1 g	Citric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	0.47 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 52 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Last Updated and Sharing

300

Views

Brews

Public: Yup, Shared
Last Updated: 2024-10-15 13:10 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!