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Sabotør Porter Redigeringsforslag

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Frevev
Calories: 233 calories (Per 330ml)
Carbs: 26.2 g (Per 330ml)

Created: Sunday January 25th 2015

Original Gravity:

1.075

Final Gravity:

1.022

ABV (standard):

7.0%

IBU (tinseth):

26.4

SRM (morey):

33.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.35 kg	German - Pale Ale7.35 kg Pale Ale	39	2.3	54.9%
2.50 kg	Dry Malt Extract - Light2.5 kg Dry Malt Extract - Light	42	4	18.7%
0.80 kg	Belgian - Chocolate0.8 kg Chocolate	30	340	6%
0.67 kg	United Kingdom - Pale Chocolate0.67 kg Pale Chocolate	33	207	5%
0.67 kg	Flaked Oats0.666 kg Flaked Oats	33	2.2	5%
0.67 kg	United Kingdom - Crystal 70L0.666 kg Crystal 70L	34	70	5%
0.40 kg	Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	3%
0.33 kg	United Kingdom - Extra Dark Crystal 160L0.33 kg Extra Dark Crystal 160L	33	160	2.5%
13.38 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
110 g	Fuggles110 g Fuggles Hops	Pellet	4.5	Boil	60 min	20.83	76.4%
34 g	Northern Brewer34 g Northern Brewer Hops	Pellet	7.8	Boil	15 min	5.54	23.6%
144 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
110 g	Fuggles (Pellet) 110 g Fuggles (Pellet) Hops	20.83	76.4%
34 g	Northern Brewer (Pellet) 34 g Northern Brewer (Pellet) Hops	5.54	23.6%
144 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
27 L	Infusion	--	65 °C	15 min
27 L	Infusion	--	68 °C	15 min
27 L	Temperature	--	78 °C	5 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Protafloc	Other	Boil	15 min.
1 tsp	WLP Yeast nutrient	Other	Boil	15 min.
2.50 g	Sacromyces nutrient	Other	Boil	15 min.

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (avg):	70.5%	Flocculation:	High
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 437 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Kegs Amount: all beer = keg CO₂ Level: enough Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Ye old english sauuce!
Mash Chemistry and Brewing Water Calculator

Notes

Mash in foregår på ca 68,5 grader for å få 62.

Øker temp fra 19 når stormgjæring nærmer seg slutt rolig fra 19-20 og fortsetter gjæringen på 20 grader resten av tiden.

våre 39.56L med OG 1.066 om vi ikke blaster grensene igjen, skal tynnes med 7.92L vann for å oppnå OG 1.055 og total volum på 47,52L

Last Updated and Sharing

1,152

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Brews

Public: Yup, Shared
Last Updated: 2015-01-30 10:13 UTC

System Default

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

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