Halloween Ghost Baltic Porter - Beer Recipe - Brewer's Friend

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Halloween Ghost Baltic Porter

302 calories 33.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.72 gallons
Post Boil Size: 11.22 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 302 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Thursday October 29th 2020
1.090
1.026
8.4%
31.3
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Great Western - Premium 2-Row16 lb Premium 2-Row 37 2 40%
10 lb American - Vienna10 lb Vienna 35 4 25%
10 lb Munich - 60L10 lb Munich - 60L 33 60 25%
1 lb Weyermann - Carafa Special Type II1 lb Carafa Special Type II 29.9 425 2.5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 2.5%
1 lb Belgian - Special B1 lb Special B 34 115 2.5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 2.5%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Yakima Chief Hops - Magnum1.75 oz Magnum Hops Pellet 12.9 Boil 60 min 30.03 50%
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 4.9 Boil 5 min 1.3 28.6%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 4.9 Boil 0 min 21.4%
3.50 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
3 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1796 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
10.3 gal Strike 170 °F 152 °F --
8 gal Fly Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.63 gal (50.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.63 gal (2.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.7 gal (82.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 8.7 gal (34.8 qt) sparge/top-off. 17.5 70  
Strike water volume at mash thickness of 1.75 qt/lb 17.5 70  
Mash volume with grains 20.7 82.8  
Grain absorption losses -5 -20  
Remaining sparge water volume (equipment estimates 0.38 g | 1.5 qt) 0.47 1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.63 g | 50.5 qt) 12.72 50.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.22 44.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.22 g | 44.9 qt) 11 44  
Total: 17.97 71.9
Equipment Profile Used: System Default
"Halloween Ghost Baltic Porter" Baltic Porter beer recipe by pdxcoug. All Grain, ABV 8.4%, IBU 31.33, SRM 40.11, Fermentables: (Premium 2-Row, Vienna, Munich - 60L, Carafa Special Type II, White Wheat, Special B, Caramel / Crystal 120L) Hops: (Magnum, East Kent Golding, East Kent Goldings)
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  • Last Updated: 2020-10-31 20:27 UTC