Nothingburger Baltic Porter - Beer Recipe - Brewer's Friend

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Nothingburger Baltic Porter

333 calories 36.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eric Muhlheim
Calories: 333 calories (Per 12oz)
Carbs: 36.3 g (Per 12oz)
Created: Sunday April 24th 2022
1.099
1.028
9.4%
45.7
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Cherry Wood Smoked Malt7 lb Cherry Wood Smoked Malt 37 5 30.4%
9 lb Weyermann - Vienna Malt9 lb Vienna Malt 37 3.5 39.1%
2 lb Belgian - Special B2 lb Special B 34 115 8.7%
1 lb Weyermann - Carafa Special Type III1 lb Carafa Special Type III 29.9 525 4.3%
1.50 lb German - Chocolate Rye1.5 lb Chocolate Rye 31 240 6.5%
1.50 lb Simpsons - Chocolate Malt1.5 lb Chocolate Malt 31.7 444 6.5%
1 lb Molasses1 lb Molasses 36 80 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Magnum1 oz Magnum Hops Pellet 13.2 Boil 60 min 35.87 33.3%
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 9.85 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Oak Cubes Medium Toast Flavor Secondary 28 days
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.1 qt Strike 166 °F 152 °F 60 min
3.53 gal Sparge 212 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume 3.15 12.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.03 40.1
Equipment Profile Used: System Default
"Nothingburger Baltic Porter" Baltic Porter beer recipe by Eric Muhlheim. All Grain, ABV 9.39%, IBU 45.72, SRM 50, Fermentables: (Cherry Wood Smoked Malt, Vienna Malt, Special B, Carafa Special Type III, Chocolate Rye, Chocolate Malt, Molasses) Hops: (Magnum, Hallertau Tradition (Germany)) Other: (Oak Cubes Medium Toast)
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  • Last Updated: 2022-05-17 20:25 UTC