Paltic Borter - Beer Recipe - Brewer's Friend

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Paltic Borter

268 calories 24.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.09 liters
Post Boil Size: 22.1 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 268 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Friday January 29th 2021
1.087
1.017
9.2%
32.5
33.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Canada Malting - MUNICH MALT7 kg MUNICH MALT 37.3 10.5 82.4%
0.50 kg Bairds - Maris Otter Pale Ale0.5 kg Maris Otter Pale Ale 37.5 2.5 5.9%
0.30 kg Weyermann - Melanoidin0.3 kg Melanoidin 34.5 27 3.5%
0.20 kg Dingemans - Biscuit0.2 kg Biscuit 34.5 22 2.4%
0.20 kg Briess - Black Malt - 2-Row0.2 kg Black Malt - 2-Row 25 500 2.4%
0.20 kg Thomas Fawcett - Pale Chocolate Malt0.2 kg Pale Chocolate Malt 32.2 230 2.4%
0.10 kg Briess - Caramel Malt - 20L0.1 kg Caramel Malt - 20L 35 20 1.2%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Blanc (10 AA)30 g Hallertau Blanc (10 AA) Hops Pellet 10 Boil 50 min 28.02 51.7%
28 g Tettnanger (4.5 AA)28 g Tettnanger (4.5 AA) Hops Pellet 4.5 Aroma 10 min 4.49 48.3%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
5 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 148.7 g       Temp: 21 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Radnor source
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
18.7 L Strike 76 °C 67 °C 60 min
22 L Batch Sparge 78 °C -- --
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 18.7
Mash volume with grains 24.3
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 17.7 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.1 L) 21
Total: 36.5  
Equipment Profile Used: System Default
"Paltic Borter" Baltic Porter beer recipe by Hugues_Larouche. All Grain, ABV 9.21%, IBU 32.51, SRM 33.54, Fermentables: (MUNICH MALT, Maris Otter Pale Ale, Melanoidin, Biscuit, Black Malt - 2-Row, Pale Chocolate Malt, Caramel Malt - 20L) Hops: (Hallertau Blanc (10 AA), Tettnanger (4.5 AA)) Other: (Gypsum, Calcium Chloride (dihydrate), Epsom Salt, Baking Soda)
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  • Last Updated: 2022-04-30 13:27 UTC