SQ0012 Baltic Porter mash 1 05/12/2023 - Beer Recipe - Brewer's Friend

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SQ0012 Baltic Porter mash 1 05/12/2023

292 calories 27.8 g 16 oz
PB and Yorkshire
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 175 gallons (ending kettle volume)
Pre Boil Size: 195 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: PB and Yorkshire
Calories: 292 calories (Per 16oz)
Carbs: 27.8 g (Per 16oz)
Created: Monday February 13th 2023
1.088
1.019
9.0%
30.2
28.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
330 lb Simpsons - Munich Malt330 lb Munich Malt 36.8 8 53.7%
192.50 lb Rahr - North Star Pils192.5 lb North Star Pils 36.3 1.7 31.3%
27.50 lb Weyermann - Caramunich Type 127.5 lb Caramunich Type 1 33.5 35 4.5%
24.62 lb Rice Hulls24.62 lb Rice Hulls 0 0 4%
13.50 lb Weyermann - Carafa Special Type II13.5 lb Carafa Special Type II 29.9 425 2.2%
13.50 lb Simpsons - Crystal Medium13.5 lb Crystal Medium 33 65.01 2.2%
7 lb Dingemans - Special B7 lb Special B 33.1 125 1.1%
6 lb Weyermann - Chocolate Rye6 lb Chocolate Rye 29.9 240 1%
614.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz magnum12 oz magnum Hops Pellet 19.4 First Wort 90 min 22.99 17.6%
3.50 lb Styrian Goldings3.5 lb Styrian Goldings Hops Pellet 5.5 Whirlpool at 210 °F 30 min 7.25 82.4%
4.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
150 g Gypsum Water Agt Mash 1 hr.
181.75 ml Phosphoric acid Water Agt Mash 1 hr.
4 tbsp Fermcap Other Boil 100 min.
60 g Whirfloc Fining Boil 15 min.
50 g yeastx-82 Other Boil 15 min.
40 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1.50 Kilograms
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4898 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Project Barley Lomita RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
159.6 28 100 177.1 155.3 27.6
target mash temp is 150 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
230.117 gal Strike 163 °F 150 °F 60 min
41.7105 gal Sparge 175 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 177.7 gal (710.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 165.7 gal (662.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 264.29 gal (1057.15 qt) 215.12 860.5  
Strike water volume at mash thickness of 1.4 qt/lb 215.12 860.5  
Mash volume with grains 264.29 1057.1  
Grain absorption losses -76.83 -307.3  
Remaining sparge water volume 56.96 227.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 177.7 g | 710.8 qt) 195 780  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil volume (equipment estimates 192.3 g | 769.2 qt) 175 700  
Hops absorption losses (whirlpool, hop stand) -2.1 -8.4  
Estimated amount in fermentor 172.9 691.6  
Total: 272.08 1088.3
Equipment Profile Used: System Default
 
Notes

malt and FW hops are for each mash segment. Salts and phosphoric acid are for each mash.

WP hops are total for the full volumes of both mashes. Whirlfloc, yeastx-82, and ALDC are for the full volume of both mashes.

Ferment at 50 F. Repitch as much good yeast as possible from SQ0010 maibock.

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  • Last Updated: 2023-05-12 01:21 UTC