The Tally Tantalizer - Beer Recipe - Brewer's Friend

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The Tally Tantalizer

264 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 30 min
Batch Size: 62 gallons (fermentor volume)
Pre Boil Size: 64 gallons
Post Boil Size: 62 gallons
Pre Boil Gravity: 18.7 °P (recipe based estimate)
Post Boil Gravity: 19.3 °P (recipe based estimate)
Efficiency: 85% (brew house)
Source: Seth Clark
Calories: 264 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Friday March 12th 2021
19.3 °P
4.1 °P
8.4%
30.2
30.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Munich - Light 10L100 lb Munich - Light 10L 33 10 56.3%
50 lb Avangard - Pilsner50 lb Pilsner 37.3 1.7 28.2%
5 lb Belgian - Special B5 lb Special B 34 115 2.8%
5 lb Simpsons - Crystal Medium5 lb Crystal Medium 33 65.01 2.8%
5 lb German - De-Husked Caraf III5 lb De-Husked Caraf III 32 470 2.8%
2.50 lb German - Chocolate Rye2.5 lb Chocolate Rye 31 240 1.4%
2 lb Maltodextrin2 lb Maltodextrin 39 0 1.1%
8 lb Rice Hulls8 lb Rice Hulls 0 0 4.5%
177.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 lb Brewer's Gold0.5 lb Brewer's Gold Hops Pellet 9 Boil 30 min 13.26 33.3%
0.50 lb El Dorado0.5 lb El Dorado Hops Pellet 15.7 Boil 10 min 10.91 33.3%
0.50 lb El Dorado0.5 lb El Dorado Hops Pellet 15.7 Boil 5 min 6 33.3%
1.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
13 oz BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1586 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 9.5 6 100.7 102.6 43.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.69 gal Infusion 165 °F 152 °F 60 min
25 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 63.65 gal (254.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 51.65 gal (206.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 72.39 gal (289.58 qt) 58.35 233.4  
Strike water volume at mash thickness of 1.33 qt/lb 58.35 233.4  
Mash volume with grains 72.39 289.6  
Grain absorption losses -21.94 -87.8  
Remaining sparge water volume (equipment estimates 27.32 g | 109.3 qt) 27.67 110.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 63.65 g | 254.6 qt) 64 256  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume 62 248  
Going into fermentor 62 248  
Total: 86.03 344.1
Equipment Profile Used: System Default
"The Tally Tantalizer" Baltic Porter beer recipe by Seth Clark. All Grain, ABV 8.39%, IBU 30.17, SRM 30.04, Fermentables: (Munich - Light 10L, Pilsner, Special B, Crystal Medium, De-Husked Caraf III, Chocolate Rye, Maltodextrin, Rice Hulls) Hops: (Brewer's Gold, El Dorado) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Fermax Yeast Nutrient)
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  • Last Updated: 2021-03-12 04:27 UTC