Style: 12A. Brown Porter
Description:
This is the Fullers London Porter recipe given by BJ/Dave from the Melbourne Brewers night, Although I'm using WY1084 instead of WL005 as suggested.
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 6.04% |
| Estimated Original Gravity[SG]: | 1.062 |
Estimated Final Gravity[SG]: | 1.017 |
| Estimated Attenuation: | 73.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 40.53 |
Colour [SRM(EBC)]: 26.10 (51.41) |
| Balance: 1.308 |
BU:GU ratio: 0.656 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Brown Malt (Bairds) |
1.006 |
9.15% |
642.00 (1.42) |
10.00% |
| Caramel/Crystal Malt -120L |
1.006 |
9.38% |
642.00 (1.42) |
10.00% |
| Chocolate Malt (Bairds) |
1.001 |
0.96% |
64.00 (0.14) |
1.00% |
| Maris Otter Malt (Bairds) |
1.050 |
80.51% |
5070.00 (11.18) |
79.00% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Fuggle |
4.75% |
38.97 |
96.17% |
85.00 (3.00) |
90.00 |
| Fuggle |
4.75% |
1.55 |
3.83% |
10.00 (0.35) |
10.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Irish Ale - Wyeast 1084 |
medium |
73.00% |
16.00 (60.80) |
23.00 (73.40) |
10% ABV |
| Date Brewed |
Brewer |
ABV |
Balance |
Rating |
Actions |
| May 7, 2011 |
matt |
5.90% |
1.36 |
36.00 |
|
