Jus de Noel - 2022 - Beer Recipe - Brewer's Friend

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Jus de Noel - 2022

216 calories 22.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday November 3rd 2022
1.065
1.017
6.3%
69.9
26.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz Crisp Malting - No.19 Floor Malt Maris Otter12 oz No.19 Floor Malt Maris Otter 37 3 3.7%
4.75 lb Muntons - Maris Otter4.75 lb Maris Otter 38 2.3 23.2%
16 oz United Kingdom - Black Patent16 oz Black Patent 27 525 4.9%
14 lb Liquid Malt Extract - Amber14 lb Liquid Malt Extract - Amber 35 10 68.3%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Chinook3.5 oz Chinook Hops Pellet 13 Boil 60 min 58.48 46.7%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.89 26.7%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.56 26.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
4 each Cinnamon stick Spice Secondary 7 days
4 each Vanilla Bean Spice Secondary 7 days
12 oz Sweet Orange Peel Flavor Boil 10 min.
1 oz corriander Water Agt Boil 5 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Portland Joint Water Commission - April 2021
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
5.5 gal Steeping 156 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.91 g | 27.6 qt) 6.62 26.5  
Mash volume with grains (equipment estimates 6.91 g | 27.6 qt) 7.14 28.6  
Grain absorption losses (steeping) -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.19 4.8  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil volume 5.5 22  
Top off amount 4.5 18  
Going into fermentor 10 40  
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: 11.12 44.5
Equipment Profile Used: System Default
"Jus de Noel - 2022" Baltic Porter beer recipe by Dan.K. Partial Mash, ABV 6.34%, IBU 69.93, SRM 26.91, Fermentables: (No.19 Floor Malt Maris Otter, Maris Otter, Black Patent, Liquid Malt Extract - Amber) Hops: (Chinook, Fuggles, East Kent Goldings) Other: (Kerry Whirlfloc T, Cinnamon stick, Vanilla Bean, Sweet Orange Peel, corriander)
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  • Last Updated: 2022-11-03 16:15 UTC