Rob's Smoked Baltic Porter III - Beer Recipe - Brewer's Friend

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Rob's Smoked Baltic Porter III

166 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 93%
Calories: 166 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday June 17th 2020
1.055
1.008
6.1%
25.2
26.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg DE - Munich Dark1.6 kg Munich Dark 37 15.5 34.8%
1.60 kg Gladfield - New Zealand - Pilsner Malt1.6 kg New Zealand - Pilsner Malt 37.3 1.93 34.8%
500 g New Zealand - Manuka Smoked Malt500 g Manuka Smoked Malt 36.8 2.03 10.9%
400 g Brown Sugar400 g Brown Sugar - (late boil kettle addition) 45 15 8.7%
250 g Gladfield - Light Chocolate Malt250 g Light Chocolate Malt 32.7 456.85 5.4%
250 g Gladfield - New Zealand - Shepherds Delight Malt250 g New Zealand - Shepherds Delight Malt 36.5 152.28 5.4%
4,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12.7 Boil 60 min 25.18 40%
30 g Hallertau Tradition30 g Hallertau Tradition Hops Pellet 4 Aroma 0 min 60%
50 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Canberra
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 4.6
Mash volume with grains 5.8
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 26.2 L) 23.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 29.7 L) 27
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 28.1  
Equipment Profile Used: System Default
"Rob's Smoked Baltic Porter III" Baltic Porter beer recipe by Baz's. All Grain, ABV 6.14%, IBU 25.18, SRM 26.16, Fermentables: (Munich Dark, New Zealand - Pilsner Malt, Manuka Smoked Malt, Brown Sugar, Light Chocolate Malt, New Zealand - Shepherds Delight Malt) Hops: (Magnum, Hallertau Tradition)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-17 05:19 UTC