Recipe: Lou Lou Brown's porter
Style: 12A. Brown PorterDescription:
Modifying from a brown ale to a brown porter.
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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
Color [SRM(EBC)]: 32.01 (63.06)
BU:GU ratio: 0.392
Balance: 0.735
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
150.00 (0.33) Amber Malt 1.001 2.42%
300.00 (0.66) Chocolate Malt (UK) 1.003 4.84%
200.00 (0.44) Crystal Malt Medium (Bairds) 1.002 3.23%
300.00 (0.66) Crystal Pale (Thomas Fawcett) 1.003 4.84%
5244.29 (11.56) Maris Otter Malt (Bairds) 1.048 84.66%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
48.82 (1.72) East Kent Goldings 4.75% 22.00 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Ringwood Ale - Wyeast 1187 70.00% 18.00 (64.40) 23.00 (73.40)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Protien Infusion 53.00 (127.40) 5
Sacchrification Infusion 65.00 (149.00) 90
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