Brown Porter
Style: 12A. Brown Porter
Description:
| Target Volume [ltr (gal)]: 22.00 (5.81) | Alcohol By Volume: 4.04% |
| Estimated Original Gravity[SG]: | 1.044 | Estimated Final Gravity[SG]: | 1.014 |
| Estimated Attenuation: | 69.00% | Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 34.28 | Colour [SRM(EBC)]: 19.94 (39.28) |
| Balance: 1.448 | BU:GU ratio: 0.786 |
Mash schedule
| Name | Type | Temperature [C (F)] | Time [Minutes] |
|---|---|---|---|
| Sacchrification | infusion | 65.00 (149.00) | 90 |
| Mash Out | infusion | 75.00 (167.00) | 10 |
Fermentables
| Type | Gravity [SG] | Gravity(%) | Weight [gms (lbs)] | Weight(%) |
|---|---|---|---|---|
| Chocolate Malt Pale (Bairds) | 1.002 | 4.16% | 200.00 (0.44) | 4.35% |
| Crystal Malt Dark (Bairds) | 1.001 | 2.99% | 150.00 (0.33) | 3.26% |
| Crystal Malt Medium (Bairds) | 1.002 | 5.13% | 250.00 (0.55) | 5.43% |
| Maris Otter Malt (Bairds) | 1.038 | 87.71% | 4000.00 (8.82) | 86.96% |
Hops
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | IBU(%) | Weight [gms (oz)] | Time(minutes) |
|---|---|---|---|---|---|
| Northern Brewer | 9.00% | 26.72 | 77.94% | 25.00 (0.88) | 90.00 |
| Challenger | 7.50% | 7.56 | 22.06% | 15.00 (0.53) | 20.00 |
Yeast
| Type | Flocculation | Attenuation | Min Temp[C (F)] | Max Temp[C (F)] | Alcohol Tolerance |
|---|---|---|---|---|---|
| West Yorkshire Ale (Timothy Landlord) - Wyeast 1469 | High | 69.00% | 17.00 (62.60) | 22.00 (71.60) | 9 |
Miscellaneous
| Name | Type | Use | Amount | Description | Time [Minutes] |
|---|---|---|---|---|---|
| Whirfloc | fining | boil | 0.00 (0.00) [ltr (gal)] | 20.0 | |
| 5.2 buffer | wateragent | mash | 6.00 (1.59) [ltr (gal)] | (Not Available) |
Brewlog |
| Date Brewed | Brewer | ABV | Balance | Rating | Actions |
|---|