Recipe: Lou Lou Brown's porter
Style: 12A. Brown Porter
Description:
Modifying from a brown ale to a brown porter.
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 5.27% |
| Estimated Original Gravity[SG]: | 1.056 |
Estimated Final Gravity[SG]: | 1.017 |
| Estimated Attenuation: | 70.00% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 22.00 |
Colour [SRM(EBC)]: 32.01 (63.06) |
| Balance: 0.735 |
BU:GU ratio: 0.392 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Protien |
infusion |
53.00 (127.40) |
5 |
| Sacchrification |
infusion |
65.00 (149.00) |
90 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Amber Malt |
1.001 |
2.38% |
150.00 (0.33) |
2.42% |
| Chocolate Malt (UK) |
1.003 |
4.63% |
300.00 (0.66) |
4.84% |
| Crystal Malt Medium (Bairds) |
1.002 |
3.05% |
200.00 (0.44) |
3.23% |
| Crystal Pale (Thomas Fawcett) |
1.003 |
4.51% |
300.00 (0.66) |
4.84% |
| Maris Otter Malt (Bairds) |
1.048 |
85.43% |
5244.29 (11.56) |
84.66% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| East Kent Goldings |
4.75% |
22.00 |
100.00% |
48.82 (1.72) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Ringwood Ale - Wyeast 1187 |
high |
70.00% |
18.00 (64.40) |
23.00 (73.40) |
10% ABV |
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