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Sto Hellit After Dinner Porter

Type: All Grain
Batch Size: 14.00 L
Boil Size: 18.90 L
Boil Time: 70 min
End of Boil Vol: 14.58 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage 40 Degrees C

 

Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %

Prepare for Brewing

 

    • No yeast starter used
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 21.00 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
21.00 L Severn Trent Water 1

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
130.00 g Oat Husks (0.0 EBC) Adjunct 2 3.8 % 0.13 L
2200.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 64.0 % 1.43 L
300.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 8.7 % 0.20 L
300.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 5 8.7 % 0.20 L
240.00 g Chocolate Malt (Simpsons) (1183.5 EBC) Grain 6 7.0 % 0.16 L
180.00 g Brown Malt (128.1 EBC) Grain 7 5.2 % 0.12 L
90.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 8 2.6 % 0.06 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 21.00 L of water at 72.5 C 68.9 C 90 min
Mash Out Heat to 75.6 C over 25 min 75.6 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 18.90 L
  • Estimated pre-boil gravity is 1.041 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
25.00 g East Kent Goldings (EKG) [5.10 %] – Boil 70.0 min Hop 9 25.8 IBUs
20.00 g Fuggles [4.50 %] – Boil 20.0 min Hop 10 9.7 IBUs
0.25 Items Protafloc (Boil 10.0 mins) Fining 11
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 12
  • Estimated Post Boil Vol: 14.58 L and Est Post Boil Gravity: 1.055 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
10 Mls Sigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #) Yeast 13
  • Measure Actual Original Gravity _______     (Target: 1.055 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 40 C ending at 40 C)
  •  
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
15.00 mls Chocolate Extract (Bottling 3.0 mins) Flavor 14
1.00 ml Mint extract (Bottling) Flavor 15
20.00 mls Vanilla Extract (Bottling) Spice 16
  • Measure Final Gravity: _________  (Estimate: 1.012 SG)
  • Age beer for 7.00 days at 23.0 C
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