Baltic Porter
571 calories
50.3 g
750 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
10 g |
Magnum10 g Magnum Hops |
|
Pellet |
10.3 |
First Wort
|
0 min |
29.9 |
50% |
10 g |
Saaz10 g Saaz Hops |
|
Pellet |
3.7 |
Boil
|
10 min |
3.31 |
50% |
20 g
/ 0.00 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
10 g |
Magnum (Pellet) 10 g Magnum (Pellet) Hops |
|
29.9 |
50% |
10 g |
Saaz (Pellet) 10 g Saaz (Pellet) Hops |
|
3.31 |
50% |
20 g
/ 0.00 €
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
4 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
4 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
3 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
3 g |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Balanced Profile II
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
10 L |
Strike |
Strike |
75 °C |
67 °C |
60 min |
10 L |
Sparge |
Sparge |
78 °C |
76 °C |
15 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
25 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
10.5 |
Mash volume with grains
|
12.8 |
Grain absorption losses
|
-3.5 |
Remaining sparge water volume (equipment estimates 12.6 L)
|
10.9 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 18.7 L)
|
17 |
Boil off losses
|
-8.6 |
Hops absorption losses (first wort, boil, aroma)
|
-0.1 |
Post boil Volume (equipment estimates 10 L)
|
11 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 11 L)
|
10 |
Total:
|
21.4
|
Equipment Profile Used: |
System Default |
"Baltic Porter" Baltic Porter beer recipe by Stefan Forch. All Grain, ABV 8.74%, IBU 33.21, SRM 19.77, Fermentables: ( Swaen Pilsner, Vienna Malt, WhiteSwaen Classic, Goldswaen Classic, Chocolate Malt, Carafa Special Type III, Melanoidin) Hops: (Magnum, Saaz) Other: (Baking Soda, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-11-26 08:58 UTC