Baltic Porter Braumeister 20 - Beer Recipe - Brewer's Friend

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Baltic Porter Braumeister 20

241 calories 23.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 16.75 liters (fermentor volume)
Pre Boil Size: 22.25 liters
Post Boil Size: 17.96 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 241 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)
Created: Wednesday July 21st 2021
1.078
1.018
7.8%
29.8
26.6
5.7
17.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.22 kg German - Pale Ale3.22 kg Pale Ale 1.65 € / kg
5.31 € 		39 2.3 55.1%
1.88 kg Weyermann - Munich Type I1.88 kg Munich Type I 2.13 € / kg
4.00 € 		38 6 32.1%
0.38 kg United Kingdom - Crystal 60L0.38 kg Crystal 60L 2.34 € / kg
0.89 € 		34 60 6.5%
0.18 kg German - Carapils0.18 kg German - Carapils 2.17 € / kg
0.39 € 		35 1.3 3.1%
141.75 g Castle Malting - Château Black141.75 g Château Black 1.85 € / kg
0.26 € 		34 488 2.4%
47.25 g Castle Malting - Château Chocolat47.25 g Château Chocolat 2.14 € / kg
0.10 € 		38 488.1 0.8%
5.85 kg / 10.96 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.79 g Magnum11.79 g Magnum Hops 0.03 € / g
0.37 € 		Pellet 15 Boil 60 min 22.46 20%
23.63 g Spalter Select (Germany)23.63 g Spalter Select (Germany) Hops 0.03 € / g
0.82 € 		Pellet 3.5 Boil 15 min 5.21 40%
23.63 g Spalter Select (Germany)23.63 g Spalter Select (Germany) Hops 0.03 € / g
0.82 € 		Pellet 3.5 Boil 5 min 2.09 40%
59.05 g / 2.01 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Irish Moss 0.05 € / g
0.26 € 		Fining Boil 15 min.
1 g Yeast Nutrient 0.74 € / g
0.74 € 		Fining Boil 10 min.
3.70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
1.01 €
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
3.82 € / each
3.82 €
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
3.82 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 40 100 50 175
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 68 °C 68 °C --
Infusion 68 °C 68 °C 70 min
Infusion 75 °C 75 °C 15 min
2 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.3
Mash volume with grains 25.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 8.1 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 22.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 16.8 L) 18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18 L) 16.8
Total: 29  
Equipment Profile Used: System Default
 
Notes

BIAB method for Braumeister 20l, efficiency 70 %
total Water: 27l.

25l to mash
2l to sparge
Black malts add in the last 40 minutes or cold mash (12 hour in frigde and add in the sparge)

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 12 c˚
Fermentation at 12 C˚ - 5/7 days
Second Fermentation at 14 C˚ - 2 days
Cold crash "5 days" at 4c˚

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  • Last Updated: 2022-02-24 17:47 UTC