The Polack - Beer Recipe - Brewer's Friend

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The Polack

248 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday November 18th 2020
1.075
1.016
7.8%
26.6
31.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich Malt10 lb Munich Malt 36.8 7.87 60.6%
5 lb American - Vienna5 lb Vienna 35 4 30.3%
5 oz Briess - Dark Chocolate Malt5 oz Dark Chocolate Malt 33 420 1.9%
7 oz Briess - Caramel Malt - 120L7 oz Caramel Malt - 120L 34.5 120 2.7%
6 oz German - Carafa I6 oz Carafa I 32 340 2.3%
6 oz Briess - Extra Special Malt6 oz Extra Special Malt 33.5 130 2.3%
264 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 60 min 18.3 28.6%
1 oz Perle1 oz Perle Hops Leaf/Whole 8.2 Boil 10 min 8.25 71.4%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Other Boil 10 min.
2 g Baking Soda Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
3 g Calcium Carbonate Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 568 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.3 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
6.6 gal Strike: 157F Strike 157.8 °F 148 °F 90 min
2 gal Sparge 212 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.18 g | 12.7 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
"The Polack" Baltic Porter beer recipe by Laserath2. All Grain, ABV 7.81%, IBU 26.55, SRM 31.01, Fermentables: (Munich Malt, Vienna, Dark Chocolate Malt, Caramel Malt - 120L, Carafa I, Extra Special Malt) Hops: (Magnum, Perle) Other: (Irish Moss, Baking Soda, Calcium Chloride (anhydrous), Gypsum, Calcium Carbonate)
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  • Last Updated: 2020-11-29 16:56 UTC