Moderne porter og stout/2 bryg nr 45

All Grain Recipe

Submitted By: Birkehaven1 (Shared)
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Brewer: Thomas Frederiksen
Batch Size: 6.21 galStyle: Moderne stout og porter ( 8G)
Boil Size: 7.01 galStyle Guide: FADØL 2007
Color: 43.0 SRMEquipment: Birkehavens Bryghus
Bitterness: 40.0 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.2° P)Fermentation: Min Stout bryg/45 2
ABV: 5.6%Taste Rating: 45.0

Ingredients
Amount Name Type #
7.93 gal Næstved Vandforsyning Water 1
12.42 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.40 g Salt (Mash 60 min) Misc 3
11 lbs 6.25 oz Munich II (Weyermann) (8.5 SRM) Grain 4
9.06 oz Black Barley (Stout) (500.0 SRM) Grain 5
9.06 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
8.39 oz Roasted Barley (300.0 SRM) Grain 7
8.39 oz Special B (Dingemans) (147.5 SRM) Grain 8
6.81 oz Chocolate Malt (450.0 SRM) Grain 9
0.44 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 10
0.50 Whirlfloc Tablet (Boil 15 min) Misc 11
1.76 oz Northern Brewer [8.5%] - Boil 15 min Hops 12
2.0 pkgs Nottingham (Danstar #-) Yeast 13
1.24 tsp Yeast Nutrient (Primary 3 days) Misc 14
1.23 oz Amarillo [9.2%] - Dry Hop 7 days Hops 15

Taste Notes

Mash at 66 C or 151 F. This is a very robust recipe producing a highly complex beer but also an easy drinking one. Schwarzbier is strictly a lager but this recipe can be brewed using the above yeast and ale fermentation profile without any compromise of quality. Try adding the specialty grains at the start of mashout to increase the complexity. Source: Patrick Hollingdale

This Recipe Has Not Been Rated

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