Batch 1 of Ocean Göteborgsporter

Dates
Date Brewed: 13 Mar 2011 Date Racked: 25 Mar 2011
Date Packaged: 25 Mar 2011 Date Ready: 9 Apr 2011


Selected Style and BJCP Guidelines
12B-Porter-Robust Porter

Minimum OG: 1.048 SG Maximum OG: 1.065 SG
Minimum FG: 1.012 SG Maximum FG: 1.016 SG
Minimum IBU: 25 IBU Maximum IBU: 50 IBU
Minimum Color: 43.3 EBC Maximum Color: 68.9 EBC


Recipe Overview
Target Wort Volume Before Boil: 18.00 l Actual Wort Volume Before Boil: 18.00 l
Target Wort Volume After Boil: 14.50 l Actual Wort Volume After Boil: 14.50 l
Target Volume Transferred: 14.50 l Actual Volume Transferred: 14.50 l
Target Volume At Pitching: 14.50 l Actual Volume At Pitching: 14.50 l
Target Volume Of Finished Beer: 14.50 l Actual Volume Of Finished Beer: 13.00 l
Target Pre-Boil Gravity: 1.041 SG Actual Pre-Boil Gravity: 1.038 SG
Target OG: 1.051 SG Actual OG: 1.044 SG
Target FG: 1.013 SG Actual FG: 1.010 SG
Target Apparent Attenuation:: 72.9 % Actual Apparent Attenuation: 76.6 %
Target ABV: 5.0 % Actual ABV: 4.5 %
Target ABW: 3.9 % Actual ABW: 3.5 %
Target IBU (using Rager): 32.7 IBU Actual IBU: 32.7 IBU
Target Color (using Morey): 69.8 EBC Actual Color: 69.8 EBC
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 74.0 %
Target Fermentation Temp: 20 degC Actual Fermentation Temp: 20 degC


Fermentables
Ingredient Amount % MCU When
Marris Otter Pale Ale 2.186 kg 73.0 % 3.1 In Mash/Steeped
Chocolate Malt (TF) 0.240 kg 8.0 % 62.1 In Mash/Steeped
Wheat Malt (W) 0.240 kg 8.0 % 0.2 In Mash/Steeped
Viking Caraplus 10 0.120 kg 4.0 % 0.3 In Mash/Steeped
Crystal Malt (TF) 0.105 kg 3.5 % 3.0 In Mash/Steeped
UK Black Malt 0.105 kg 3.5 % 32.6 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Galena 10.6 % 12 g 27.6 Bagged Pellet Hops 60 Min From End
UK Bramling Cross 7.0 % 10 g 5.1 Bagged Pellet Hops 20 Min From End


Other Ingredients
Ingredient Amount When
Protafloc 1 g In Boil


Yeast
DCL S-04-SafAle


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 138 Total Magnesium (ppm): 2
Total Sodium (ppm): 14 Total Sulfate (ppm): 91
Total Chloride(ppm): 170 Total Bicarbonate (ppm): 20


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) 90min

Step Type Temperature Duration
Rest at 66 degC 90


Mash Notes
Tilsatte 0.984g gypsum och 4.715g 33% vätskig calcium chloride till mäsk vattnet


Boil Notes


Fermentation Notes
Temp 21.5 - 22 mätt på kärlet.


Packaging Notes


Tasting Notes