Baltic Porter edited - Beer Recipe - Brewer's Friend

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Baltic Porter edited

280 calories 24.3 g 12 oz
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Beer Stats
Method: Extract
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 280 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Sunday January 9th 2022
1.085
1.015
9.2%
27.5
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Carapils Malt2 lb Carapils Malt 34.5 1.5 29.4%
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 58.8%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.7%
0.20 lb Belgian - Aromatic0.2 lb Aromatic 33 38 2.9%
0.25 lb American - Caramel / Crystal 150L0.25 lb Caramel / Crystal 150L 33 150 3.7%
0.10 lb Briess - Wheat Malt, White0.1 lb Wheat Malt, White 39.1 2.5 1.5%
6.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Fuggles0.6 oz Fuggles Hops Pellet 4.5 Boil 60 min 21.82 70.6%
0.25 oz yakima valley HBC 6300.25 oz yakima valley HBC 630 Hops Pellet 14.2 Boil 5 min 5.72 29.4%
0.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
1.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
0.60 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Bootleg Biology - OSLO
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 105 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 qt Infusion 151 °F 149 °F 20 min
4 qt add increasingly higher temped water to get to 167. Steeping 167 °F 167 °F 40 min
4 qt Sparge 155 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.38 g | 17.5 qt) 3.35 13.4  
Mash volume with grains (equipment estimates 4.38 g | 17.5 qt) 3.89 15.6  
Grain absorption losses (steeping) -0.85 -3.4  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2 8  
Going into fermentor 2 8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.35 13.4
Equipment Profile Used: System Default
"Baltic Porter edited" Baltic Porter beer recipe by rachmarbracken@yahoo.com. Extract, ABV 9.2%, IBU 27.53, SRM 27.91, Fermentables: (Carapils Malt, Brewers Malt 2-Row, Chocolate, Aromatic, Caramel / Crystal 150L, Wheat Malt, White) Hops: (Fuggles, yakima valley HBC 630) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2022-01-20 05:16 UTC