Baltic Porter Valencia - Beer Recipe - Brewer's Friend

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Baltic Porter Valencia

278 calories 26.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 278 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created: Friday February 24th 2023
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OG: 1.078 FG: 1.020 ABV: 7.6% IBU: 21

1.090
1.020
9.2%
19.6
46.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 3.5 23.4%
2 kg Weyermann - Munich Type I2 kg Munich Type I 38 6 46.8%
0.50 kg Weyermann - Pilsner0.5 kg Pilsner 36 1.5 11.7%
0.10 kg Weyermann - Melanoidin0.1 kg Melanoidin 34.5 27 2.3%
0.20 kg Castle Malting - Château Crystal0.2 kg Château Crystal 34.4 60.6 4.7%
0.10 kg Castle Malting - Special B0.1 kg Special B 34 150 2.3%
0.10 kg Weyermann - Carafa Special Type 1 0.1 kg Carafa Special Type 1 29.9 340 2.3%
0.20 kg Weyermann - Carafa Special Type 1 0.2 kg Carafa Special Type 1 - (late boil kettle addition) 29.9 340 4.7%
0.07 kg Weyermann - Roasted Barley0.07 kg Roasted Barley - (late boil kettle addition) 29.9 432 1.6%
4.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 19.56 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Servomyces Herb Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Liters
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 10 100 60 130
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.88 L Infusion 72 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.6
Mash volume with grains 18.4
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 6.8 L) 1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.2 L) 11.4
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 16.6  
Equipment Profile Used: System Default
"Baltic Porter Valencia" Baltic Porter beer recipe by Marcos Matricardi. All Grain, ABV 9.2%, IBU 19.56, SRM 46.13, Fermentables: (Vienna Malt, Munich Type I, Pilsner, Melanoidin, Château Crystal, Special B, Carafa Special Type 1 , Roasted Barley) Hops: (Hallertau Tradition (Germany)) Other: (Servomyces)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-25 09:24 UTC