Baltic Big One - Beer Recipe - Brewer's Friend

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Baltic Big One

312 calories 28.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 312 calories (Per 330ml)
Carbs: 28.3 g (Per 330ml)
Created: Sunday November 21st 2021
1.101
1.020
10.6%
34.2
41.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg The Swaen - Swaen Pilsner3 kg Swaen Pilsner 38 2 28.7%
5 kg Weyermann - Munich Type II (Dark)5 kg Munich Type II (Dark) 37 10 47.9%
0.60 kg Weyermann - Chocolate Rye0.6 kg Chocolate Rye 29.9 240 5.7%
110 g Dingemans - Special B110 g Special B 33.1 125 1.1%
220 g Thomas Fawcett - Crystal Malt220 g Crystal Malt 33 61 2.1%
1,000 g Weyermann - Pale Rye1000 g Pale Rye 37 3.2 9.6%
110 g Thomas Fawcett - Dark Crystal Malt II110 g Dark Crystal Malt II 33 120 1.1%
400 g Thomas Fawcett - Pale Chocolate Malt400 g Pale Chocolate Malt 32.2 230 3.8%
10,440 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Perle35 g Perle Hops Pellet 6.5 First Wort 90 min 23.21 53.8%
30 g Perle30 g Perle Hops Pellet 6.5 Boil 20 min 10.95 46.2%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g gypsum (calcium sulfate) Water Agt Mash 0 min.
5 g Sodium Bicarbonate Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
- saflager
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 31.3
Mash volume with grains 38.2
Grain absorption losses -10.4
Remaining sparge water volume 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 24 L) 22
Estimated amount in fermentor 22
Total: 41.3  
Equipment Profile Used: System Default
 
Notes

Put on top of the yeast cake of a Czech Pils made with W34/70 (2 packages in 22 liter of wort).

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  • Public: Yup, Shared
  • Last Updated: 2021-11-29 18:35 UTC