Baltic Porter II - Beer Recipe - Brewer's Friend

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Baltic Porter II

274 calories 30.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 100 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stucumber
Calories: 274 calories (Per 330ml)
Carbs: 30.1 g (Per 330ml)
Created: Wednesday March 19th 2014
1.088
1.025
8.2%
32.6
53.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.90 kg German - Munich Light5.9 kg Munich Light 37 14.51 89.7%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 70.55 3.8%
0.09 kg German - Carafa III0.085 kg Carafa III 32 1426.18 1.3%
0.17 kg Belgian - Biscuit0.17 kg Biscuit 35 59.88 2.6%
0.09 kg German - CaraMunich I0.085 kg CaraMunich I 34 102.58 1.3%
0.09 kg United Kingdom - Chocolate0.085 kg Chocolate 34 1132.64 1.3%
6.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Saaz70 g Saaz Hops Leaf/Whole 3 Boil 90 min 32.63 82.4%
15 g Saaz15 g Saaz Hops Leaf/Whole 3 Boil 0 min 17.6%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 338 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Sparge -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.4
Mash volume with grains 20.8
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 17 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 28.6
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 16
Going into fermentor 16
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

I will probably wood age half of this over Penderyn whisky soaked oak chips.

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  • Last Updated: 2014-08-05 14:47 UTC