Odin’s Beard Baltic Porter - Beer Recipe - Brewer's Friend

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Odin’s Beard Baltic Porter

295 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Peter Innocenti
Rating:
3.00 (1 Review)

Calories: 295 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Tuesday November 24th 2020
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OG: 1.079 FG: 1.018 ABV: 8.1% IBU: 35

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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pale Ale Malt 2-Row11 lb Pale Ale Malt 2-Row 36.8 3.5 62.2%
2.50 lb Avangard - Munich Dark2.5 lb Munich Dark 37.1 12 14.1%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 5.7%
10 oz Briess - Chocolate10 oz Chocolate 25 350 3.5%
6 oz Briess - Caramel Munich 60L6 oz Caramel Munich 60L 35.4 60 2.1%
5 oz United Kingdom - Roasted Barley5 oz Roasted Barley 29 550 1.8%
14 oz Brown Sugar14 oz Brown Sugar 45 15 4.9%
1 lb Extra Pale Malt1 lb Extra Pale Malt 33 1.8 5.7%
17.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Nugget0.85 oz Nugget Hops Pellet 14 Boil 60 min 30.84 40.5%
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 40 min 7.96 11.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 2.38 47.6%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
61.31 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
62 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.36 gal Strike 162 °F 156 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.36 29.4  
Mash volume with grains 8.7 34.8  
Grain absorption losses -2.1 -8.4  
Remaining sparge water volume 0.93 3.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.46 g | 17.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.46 21.9  
Total: 8.29 33.1
Equipment Profile Used: System Default
 
Notes

Mash at 156°F for 60 minutes. Mash out at 170°F. Sparge, collect runnings, and add the first-wort Nugget hop addition to the kettle. Boil for 60 minutes, adding Nugget hops with 40 minutes remaining and the brown sugar and malt extract with 15 minutes remaining. Conduct a 20-minute whirlpool after knockout with the Saaz hops. Pressurized fermentation at <15 psi at 65 F.

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  • Last Updated: 2020-12-23 02:17 UTC