Baltic Porter BDC 1 - Beer Recipe - Brewer's Friend

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Baltic Porter BDC 1

15499 calories 1358.1 g 20 qt
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 15499 calories (Per 20qt)
Carbs: 1358.1 g (Per 20qt)
Created: Thursday August 26th 2021
1.088
1.016
10.2%
25.7
29.6
5.4
95.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb US - Pale 2-Row30 lb Pale 2-Row 37 1.8 84.9%
1.25 lb United Kingdom - Pale Chocolate1.25 lb Pale Chocolate 33 207 3.5%
1.10 lb German - Chocolate Wheat1.1 lb Chocolate Wheat 31 413 3.1%
3 lb Briess - Dark Munich Malt 30L3 lb Dark Munich Malt 30L 36 30 8.5%
35.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz us hbc 4724 oz us hbc 472 Hops Pellet 7.7 Boil 5 min 9.41 84.2%
0.75 oz Warrior0.75 oz Warrior Hops Pellet 14.2 Boil 60 min 16.32 15.8%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
10 g Gypsum Water Agt Mash 0 min.
15 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
2 g Yeast Nutrient Other Boil 0 min.
1 oz other $ 95.00 / each
$ 95.00 		Water Agt Mash 0 min.
$ 95.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 308 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.28 psi       Temp: 37 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Chesterfield County Home 23838
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 2 11 150 75 37.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 gal Infusion 156 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.68 gal (50.71 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.68 gal (2.71 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.5 gal (97.99 qt). Suggest reducing initial strike volume to 9.17 gal (36.69 qt) and adding 12.5 gal (49.99 qt) sparge/top-off. 21.67 86.7  
Strike water volume (equipment estimates 17.35 g | 69.4 qt) 21.67 86.7  
Mash volume with grains (equipment estimates 20.17 g | 80.7 qt) 24.5 98  
Grain absorption losses -4.42 -17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.68 g | 50.7 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 21.67 86.7
Equipment Profile Used: System Default
 
Notes

1.6 OG

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  • Last Updated: 2021-09-03 17:04 UTC