Batch 81 - potty porter
Robust Porter

 

Type: All Grain

 Date: 3/31/2007

Batch Size: 25.00 L

 Brewer: Jan Chrillesen
Boil Size: 28.62 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 79.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 63.0 %
1.00 kg Pale Malt, Mild Ale (Thomas Fawcett) (7.5 EBC) Grain 15.7 %
0.40 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 6.3 %
0.40 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 6.3 %
0.15 kg Aromatic Malt (50.0 EBC) Grain 2.4 %
0.15 kg Dark Crystal Malt - 120L (Thomas Fawcett) (230.0 EBC) Grain 2.4 %
0.15 kg Pale Chocolate Malt (Thomas Fawcett) (550.0 EBC) Grain 2.4 %
0.10 kg Fawcett Amber Malt (100.0 EBC) Grain 1.6 %
60.00 gm Goldings, East Kent [5.50%] (60 min) Hops 26.2 IBU
30.00 gm Goldings, East Kent [5.60%] (15 min) Hops 6.6 IBU
30.00 gm Goldings, East Kent [5.60%] (5 min) Hops 2.7 IBU
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
6.00 ml Lactic Acid (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 2000 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.062 SG

 Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.9 %
Bitterness: 35.5 IBU Calories: 592 cal/l
Est Color: 71.0 EBC Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 6.35 kg
Sparge Water: 16.98 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash Add 18.00 L of water at 73.0 C 67.0 C 60 min
Mashout Heat to 77.0 C over 10 min 77.0 C 10 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 141.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes
Løseligt baseret på en Kurt Stock opskrift, som jeg har glemt linket til!
Brygget 24. februar 2007:
OG: 15.3 grader plato og 25 liter
FG: 1.027
pH 5.34