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Porter

327 calories 33.2 g 0.5 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 61% (ending kettle)
Source: Me
Calories: 327 calories (Per 0.5L)
Carbs: 33.2 g (Per 0.5L)
Created: Thursday February 4th 2021
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OG: 1.062 FG: 1.014 ABV: 6.4% IBU: 41

1.070
1.017
7.0%
44.8
41.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 kg Crisp Malting - Finest Maris Otter7.4 kg Finest Maris Otter 38 3 80.4%
700 g Crisp Malting - Crystal 60L700 g Crystal 60L 33.1 60 7.6%
500 g Bestmalz - BEST Munich Dark 500 g BEST Munich Dark 36.23 11 5.4%
300 g Crisp Malting - Chocolate Malt300 g Chocolate Malt 32.66 450 3.3%
300 g Crisp Malting - Black300 g Black 34.5 600 3.3%
9,200 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Chinook23 g Chinook Hops Pellet 13 Boil 60 min 27.17 31.5%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 15 min 17.59 68.5%
73 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
14 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Stavanger, Norway
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
21.74 L Infusion 69 °C 67 °C 60 min
13.56 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 18.4
Mash volume with grains 24.5
Grain absorption losses -9.2
Remaining sparge water volume 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 21.9 L) 25
Estimated amount in fermentor 25
Total: 38.1  
Equipment Profile Used: System Default
"Porter" Baltic Porter beer recipe by Me. All Grain, ABV 6.95%, IBU 44.76, SRM 41.7, Fermentables: (Finest Maris Otter, Crystal 60L, BEST Munich Dark , Chocolate Malt, Black) Hops: (Chinook, Northern Brewer) Other: (Gypsum, Salt, 5.2 pH Stabilizer)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-02-07 20:02 UTC