9C Baltic Porter - Beer Recipe - Brewer's Friend

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9C Baltic Porter

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6.26 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Fathers Brewing
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Sunday May 16th 2021
1.058
1.015
5.6%
24.2
29.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 63.5%
3 lb Avangard - Munich Dark3 lb Munich Dark 37.1 12 19%
1 lb Patagonia - Caramel 55L1 lb Caramel 55L 29.9 55 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 10.8 First Wort 0 min 20.72 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.48 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Amylase Enzyme Water Agt Mash 1 hr.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 1 hr.
0.50 tsp SuperMoss Water Agt Boil 5 min.
0.50 tsp Diammonium Phosphate (DAP) Other Whirlpool 5 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Akron, OH (August 2018)
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
5.12 gal Strike 165 °F 152 °F 60 min
4.66 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.12 20.5  
Mash volume with grains 6.38 25.5  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.38 29.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.26 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.26 g | 25 qt) 5.5 22  
Total: 9.6 38.4
Equipment Profile Used: System Default
 
Notes

Use debittered dark malts
Aim for residual malt sweetness
Use cold fermentation (even if using ale yeasts)

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  • Last Updated: 2021-08-05 18:45 UTC