baltic porter 22l OCT - Beer Recipe - Brewer's Friend

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baltic porter 22l OCT

239 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Post Boil Size: 11.6 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.147 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Crayfish Brewing
Calories: 239 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Monday October 12th 2020
1.078
1.015
8.2%
30.1
43.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.78 kg Bairds - Maris Otter Pale Ale2.78 kg Maris Otter Pale Ale 37.5 2.5 35%
1.10 kg Crisp Malting - Pale Wheat Malt1.1 kg Pale Wheat Malt 38.7 2 13.8%
0.40 kg Crisp Malting - Chocolate Malt0.4 kg Chocolate Malt 32.66 450 5%
0.22 kg United Kingdom - Black Patent0.22 kg Black Patent 27 525 2.8%
0.44 kg Crisp Malting - Crystal Dark - 77L0.44 kg Crystal Dark - 77L 33.1 77 5.5%
0.22 kg German - CaraMunich II0.22 kg CaraMunich II 34 46 2.8%
0.22 kg Crisp Malting - Caramalt0.22 kg Caramalt 34 15 2.8%
366.66 g Dingemans - Aromatic Malt366.66 g Aromatic Malt 36.3 19 4.6%
366.66 g Crisp Malting - Torrefied Wheat366.66 g Torrefied Wheat 36.8 3 4.6%
1.84 kg Weyermann - Extra Pale Premium Pilsner Malt1.84 kg Extra Pale Premium Pilsner Malt 38 1.5 23.1%
7.95 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Chinook22 g Chinook Hops Pellet 11.2 Boil 60 min 26.06 50%
11 g East Kent Goldings11 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.89 25%
11 g East Kent Goldings11 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.16 25%
44 g / £ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.44 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 519 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 74 °C 68 °C 60 min
Vorlauf 68 °C 66 °C 10 min
Sparge out Temperature 68 °C 75 °C 10 min
10 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 25
Mash volume with grains (equipment estimates 19.8 L) 30.2
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 1.4 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.5 L) 28.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11.6
Top off amount 10.4
Going into fermentor 22
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

modified recipe had a low diastatic DP value due to type of pilsner malt.

Added Torrified wheat to increase DP and hopefully efficiency.

Last Updated and Sharing
 
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  • Last Updated: 2020-10-25 21:03 UTC