Mint Chocolate Baltic Porter - Dai Kide - Beer Recipe - Brewer's Friend

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Mint Chocolate Baltic Porter - Dai Kide

239 calories 20.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 40 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 239 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Wednesday January 4th 2023
1.078
1.014
8.3%
20.3
43.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Viking - Pale Ale Malt4.5 kg Pale Ale Malt 37 2.5 71.4%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 15.9%
0.60 kg Weyermann - Chocolate Rye0.6 kg Chocolate Rye - (late boil kettle addition) 29.9 240 9.5%
0.20 kg Weyermann - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition) 29.9 432 3.2%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Magnum10 g Magnum Hops Pellet 14.5 Boil at 100 °C 40 min 20.25 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 tbsp Peppermint Extract Flavor Boil 5 min.
1 each Whirlfloc Water Agt Boil 5 min.
0.50 tbsp Peppermint Extract Flavor Primary 0 min.
50 g Cocao Nibs Flavor Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 53.1 g       Temp: 18 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Tbilisi Saburtalo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
93.7 6 7 65.9 41.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion 67 °C 67 °C 50 min
Add dark malts now. Steeping 67 °C 72 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 27.7
Mash volume with grains 31.9
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 20.5
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.7 L) 15
Estimated amount in fermentor 15
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

Take a sample - post fermentation - add more peppermint extract to taste.

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  • Last Updated: 2023-01-04 07:05 UTC