Brewing Steps: english porter2.

0 sin carafa final

Porter
Type: All Grain Date: 30/09/2017
Batch Size (fermenter): 23,00 l Brewer:
Boil Size: 29,69 l Asst Brewer:
Boil Time: 70 min Equipment: Klarstein "Grain Uncle"
Final Bottling Volume: 22,50 l Brewhouse Efficiency: 75,00
Fermentation: porter Taste Rating(out of 50): 30,0
Taste Notes: lupulos
willamatte - mora especiado, floral
cluster- mora especiado
ek golding
galena - mora especiado, grosella negra
progresss especiado, miel herbaceo
northen brewer- especiado resinoso, herbaceo
sazz
tettnang terroso herbaceo floral
Prepare for Brewing

Clean and Prepare Brewing Equipment

Total Water Needed: 35,10 l

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
4,00 kg Pale Malt, Best (Simpsons) (5,0 EBC) Grain 1 78,4 %
0,50 kg Munich Malt (Simpsons) (21,5 EBC) Grain 2 9,8 %
0,30 kg Chocolate Wheat (Weyermann) (817,5 EBC) Grain 3 5,9 %
0,10 kg Roasted Barley (Muntons) (1034,3 EBC) Grain 6 2,0 %
0,10 kg Oats, Flaked (2,0 EBC) Grain 5 2,0 %
(esp) MALTA CHÂTEAU BISCUIT NATURE
0,10 kg Grain 4 2,0 %
(50,0 EBC)
Mash Steps
Step
Name Description Step Time
Temperature
Mash Step Add 15,30 l of water at 75,8 C 67,0 C 60 min
Mash Out Heat to 75,0 C over 4 min 75,0 C 10 min
Fly sparge with 19,80 l water at 75,6 C
Boil Wort
Add water to achieve boil volume of 29,69 l
Estimated pre-boil gravity is 1,042 SG
Boil Ingredients
Amt Name Type # %/IBU
30,00 g Cascade [6,87 %] - Boil 70,0 min Hop 7 23,0 IBUs
20,00 g Hallertauer Mittelfrueh [4,00 %] - Boil 30,0 min Hop 8 6,6 IBUs
10,00 g Cascade [6,87 %] - Boil 15,0 min Hop 9 3,7 IBUs
2,00 Items Cinnamon Stick (Boil 15,0 mins) Spice 10 -

Estimated Post Boil Vol: 26,19 l and Est Post Boil Gravity: 1,050 SG

Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 23,00 l
Fermentation Ingredients
Amt Name Type # %/IBU
SafAle English Ale (DCL/Fermentis #S-04)
1,0 pkg Yeast 11 -
[23,66 ml]
Measure Actual Original Gravity _______ (Target: 1,050 SG)
Measure Actual Batch Volume _______ (Target: 23,00 l)
Fermentation
30/09/2017 - Primary Fermentation (7,00 days at 16,0 C ending at 16,0 C)
07/10/2017 - Secondary Fermentation (10,00 days at 16,0 C ending at 16,0 C)

Dry Hop and Prepare for Bottling/Kegging

Measure Final Gravity: _________ (Estimate: 1,012 SG)
Date Bottled/Kegged: 17/10/2017 - Carbonation: Bottle with 114,28 g Corn Sugar
Age beer for 30,00 days at 12,0 C
16/11/2017 - Drink and enjoy!
Notes
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