Style: American Porter

Bentleybrau Brewery's Thermal Fuse Porter

Brewed:
Target OG:
Strike hit:
OG:
FG:
ABV:

BrewTarget Recipe:

Thermal Fuse - Robust Porter (12B)
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Batch Size  28,000 L            
Boil Size   31,000 L            
Boil Time   1,000 hr            
Efficiency  70%                 
OG          1,064 sg            
FG          1,018 sg            
ABV         6,2%                
Bitterness  48,0 IBU (Tinseth)  
Color       39,6 srm (Morey)    

Fermentables
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Name                            Type   Amount     Mashed  Late  Yield  Color      
Weyermann - Pale Ale Malt       Grain  3,000 kg   Yes     No    85%    3,4 srm    
Weyermann - Rye Malt            Grain  3,000 kg   Yes     No    85%    3,6 srm    
Brown Malt (British Chocolate)  Grain  1,000 kg   Yes     No    70%    65,0 srm   
Caramel/Crystal Malt - 120L     Grain  500,000 g  Yes     No    72%    120,0 srm  
Chocolate Malt (UK)             Grain  500,000 g  Yes     No    73%    450,0 srm  
Oats, Flaked                    Grain  500,000 g  Yes     No    80%    1,0 srm    
Milk Sugar (Lactose)            Sugar  250,000 g  No      No    76%    0,0 srm    
Black Barley (Roast Barley)     Grain  100,000 g  Yes     No    55%    500,0 srm  
Total grain: 8,850 kg

Hops
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Name              Alpha  Amount    Use   Time        Form    IBU   
Bramling          6,0%   25,000 g  Boil  1,000 hr    Pellet  11,4  
Styrian Goldings  4,5%   25,000 g  Boil  1,000 hr    Pellet  8,6   
Bramling          6,0%   35,000 g  Boil  30,000 min  Pellet  12,3  
Styrian Goldings  4,5%   35,000 g  Boil  30,000 min  Pellet  9,2   
Bramling          6,0%   40,000 g  Boil  10,000 min  Pellet  6,6   
Styrian Goldings  4,5%   40,000 g  Boil  0,000 s     Pellet  0,0   

Yeasts
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Name                      Type  Form    Amount     Stage    
Wyeast - American Ale II  Ale   Liquid  125,00 mL  Primary  

Mash
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Name      Type         Amount    Temp      Target    Time    
mash      Infusion     24,102 L  77,126 C  70,000 C  1 hr    
mash out  Temperature  ---       ---       76,000 C  15 min  
sparge    Fly Sparge   16,071 L  82,421 C  75,000 C  30 min  

Brewday Notes:

Pitched ~50ml saved yeast slurry into 30g/300ml DME starter the night before (~14 hours before)

Tasting Notes: