Ocean Göteborgsporter

Porter

Batches

Batch #1

Recipe

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
Wort Volume Before Boil: 18.00 l Wort Volume After Boil: 14.50 l
Volume Transferred: 14.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 14.50 l Volume Of Finished Beer: 14.50 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.051 SG
Expected FG: 1.012 SG Apparent Attenuation: 76.4 %
Expected ABV: 5.2 % Expected ABW: 4.1 %
Expected IBU (using Rager): 32.0 IBU Expected Color (using Morey): 70.1 EBC
BU:GU ratio: 0.63 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 22 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
UK Caramalt 0.120 kg 4.0 % 1.0 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 13.0 % 10 g 27.6 Bagged Pellet Hops 60 Min From End
UK Bramling Cross 6.0 % 10 g 4.3 Bagged Pellet Hops 20 Min From End
Other Ingredients
Ingredient Amount When
Protafloc 1 g In Boil
Yeast

DCL S-04-SafAle

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) 90min
Step Type Temperature Duration
Rest at 66 degC 90
Recipe Notes
Recept
Ocean GöteborgsporterOG: 1051
FG: 1012
Alc: 5,0% ABV 

Malt (vi använder bara Thomas Fawcett)
Maris Otter Pale Ale – 73%
Chocolate Malt – 8%
Wheat Malt – 8%
Crystal Malt – 3,5%
Caramalt – 4%
Black Malt – 3,5%

Salttillskott vatten Göteborg:
CaCl2 – 0,25 g/liter vatten i mäsk vid vatten:malt ratio 2,7:1
CaSO4 – 0,12 g/liter vatten i mäsk vid vatten:malt ratio 2,7:1

Mäsk Temperatur: 66 grader C
Mäsk Tid: 90 minuter
Lakvatten Temp: 78 grarder C

BU: 30
Galena – 60 minuter ilägges id kokstart.
Bramling Cross – ilägges kokslut – får stå cirka 20 minuter innan kylning.
Koktid: 60 minuter (0,04g/l Koppacleer 10 minuter innan kokslut)

Jäst: Fermentis S-04