Recipe: Haysie`s House Porter
Style: 12B. Robust PorterDescription:
Velvet Beer
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.97%
Estimated Original Gravity [SG]: 1.058
Estimated Final Gravity [SG]: 1.013
Estimated Attenuation: 77.00%
Estimated Mash Efficiency: 70.00%
Bitterness [IBU]: 42.61
Color [SRM(EBC)]: 33.97 (66.93)
BU:GU ratio: 0.737
Balance: 1.600
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
3000.00 (6.61) Ale Malt (Barrett Burston) 1.027 46.87%
400.00 (0.88) Carafa Special Type 2 (Weyermann) 1.003 6.25%
250.00 (0.55) Melanoidian Malt (Weyermann) 1.002 3.91%
2750.00 (6.06) Vienna Malt 1.025 42.97%
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Hops:Hop Utilisation Method: Tinseth - No chill cooling method
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
45.00 (1.59) Northern Brewer 9.60% 42.61 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Thames Valley Ale - Wyeast 1275 77.00% 16.00 (60.80) 22.00 (71.60)
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Miscellaneous:Name Type Use Amount Time[Mins]
licorice root (cube) Spice Boil 10.00 (0.35) [gms (oz)]
5.2 buffer Wateragent Mash 7.00 (0.25) [gms (oz)]
calc carbonate CaCO3 Wateragent Mash 10.00 (0.35) [gms (oz)]
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 90
Mash Out Infusion 74.00 (165.20) 10
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