Far Porter

Brew Type: Extract
Date: 2010-05-30
Style: Porter
Batch Size: 19 L
Boil Volume: 14 L
Boil Time: 60 min

Amount Item Type % or IBU
0,75 kg Extra Light Dry Extract (5,9 EBC) Dry Extract 18,8%
2,00 kg Amber Dry Extract (24,6 EBC) Extract 50%
0,40 kg Black (Patent) Malt (985,0 EBC) Grain 10%
0,45 kg Chocolate Malt (886,5 EBC) Grain 11,3%
0,40 kg Caramel/Crystal Malt - 80L (157,6 EBC) Grain 10%
43,00 gm Northern Brewer [9,30%] (60 min) Hops 38,6 IBU
26,00 gm Fuggle [4,50%] (30 min) Hops 8,7 IBU
40,00 gm Challenger [7,60%] (10 min) Hops 10,5 IBU
1 Pkgs British Ale II (Wyeast Labs #1335) Yeast-Ale

Estimated Original Gravity: 1,055 SG Measured Original Gravity: 1,062 SG
Estimated Final Gravity: 1,014 SG Measured Final Gravity: 1,024 SG
Estimated Color: 112,4 EBC (59,1-118,2 EBC)
Bitterness: 57,8 IBU (25,0-45,0 IBU) Alpha Acid Units: 3,9 AAU
Estimated Alcohol by Volume: 5,4 % (4,8-6 %) Actual Alcohol by Volume: 5,016 %


Carbonation Type: Corn Sugar Carbonation Volumes: 2,1
Estimated Priming Weight: 98 gm Temperature at Bottling: 20,0 C
Primer Used: - Age for: 2,0 Weeks
Storage Temperature: 20,0 C

Steepade karamell malten i 70grader i 30 minuter. Tillsatte 2dl kallextraherat kaffe. Buteljerade efter 2 veckor. Blev en bra öl men kanske lite för söt. Karamellmalten eller restsötma? Kaffet gjorde sig bra och var nog lagom.