Coffee Baltic Porter - Beer Recipe - Brewer's Friend

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Coffee Baltic Porter

299 calories 34.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.35 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 15 minute extended hop boil time
Hop Utilization: 97%
Calories: 299 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)
Created: Thursday December 3rd 2020
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OG: 1.077 FG: 1.019 ABV: 7.7% IBU: 38

1.089
1.027
8.2%
36.8
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 40.5%
5 lb Weyermann - Munich Type II (Dark)5 lb Munich Type II (Dark) 37 10 25.3%
4 lb American - Vienna4 lb Vienna 35 4 20.3%
12 oz Weyermann - Caramunich Type 312 oz Caramunich Type 3 34 57 3.8%
8 oz Weyermann - Carafa II8 oz Carafa II 31.5 415 2.5%
8 oz Crisp Malting - Chocolate Malt8 oz Chocolate Malt 32.66 450 2.5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 2.5%
8 oz Rice Hulls8 oz Rice Hulls 0 0 2.5%
316 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Chief Hops - Magnum0.8 oz Magnum Hops Pellet 13.2 First Wort 0 min 33.86 44.4%
1 oz Barth-Haas - Hallertauer Mittelfrüher1 oz Hallertauer Mittelfrüher Hops Pellet 4.25 Whirlpool 0 min 2.89 55.6%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
16 oz Coffee Flavor Kegging 0 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.99 psi       Temp: 50 °F       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
6.57 gal Strike 168.93 °F 156 °F 60 min
4.35 gal Batch Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.41 29.6  
Mash volume with grains 8.99 35.9  
Grain absorption losses -2.47 -9.9  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 2.66 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.35 29.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 10.07 40.3
Equipment Profile Used: System Default
 
Notes

Mash 60 minutes at 156°F (69°C) and sparge with 168°F (76°C) water. Boil 90 minutes, adding hops and Whirlfloc as indicated. Chill wort to 45°F (7°C), oxygenate, and pitch yeast. Raise temperature to 48°F (9°C) and ferment about 2 weeks or until activity slows. Gently raise temperature to 65°F (18°C) for 2–3 days for a diacetyl rest. Slowly lower temperature to 33°F (0.6°C) and hold 2–3 days. Clarify with gelatin and keg, adding Opus Coffee concentrate at packaging. Lager 4 weeks at 33°F (0.6°C) and serve.

Adapted from Opus Coffee Baltic Porter in May/June 2020 Zymurgy

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  • Last Updated: 2020-12-03 21:50 UTC