Velvet Prussian - Beer Recipe - Brewer's Friend

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Velvet Prussian

355 calories 35.6 g 500 ml
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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: 7.39 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KeizerBrewr
Hop Utilization: 99%
Calories: 355 calories (Per 500ml)
Carbs: 35.6 g (Per 500ml)
Created: Friday February 24th 2023
1.076
1.018
7.6%
34.2
25.4
5.5
10.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Mecca Grade - Metolius [Munich Style]9 lb Metolius [Munich Style] 35 8.7 52.9%
5 lb Mecca Grade - Pelton5 lb Pelton 36 2 29.4%
1 lb Great Western - Crystal 601 lb Crystal 60 30 60 5.9%
1 lb Mecca Grade - Opal 441 lb Opal 44 36 45 5.9%
8 oz Mecca Grade - Opal 228 oz Opal 22 35.6 22 2.9%
4 oz Thomas Fawcett - Brown4 oz Brown 32 71 1.5%
2 oz Briess - Black Barley2 oz Black Barley 25 550 0.7%
2 oz Thomas Fawcett - Chocolate Malt2 oz Chocolate Malt 32.2 420 0.7%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Fuggle (UK)1.5 oz Fuggle (UK) Hops Pellet 5 Boil 60 min 22.64 40.5%
1.20 oz Artisan - Perle1.2 oz Perle Hops $ 1.75 / oz
$ 2.10 		Pellet 7.2 Aroma 10 min 9.45 32.4%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Aroma 5 min 2.11 27%
3.70 oz / $ 2.10
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tablet $ 0.07 / each
$ 0.03 		Fining Boil 10 min.
10 ml WLE4000 Clarity Ferm $ 0.80 / ml
$ 8.00 		Fining Primary 0 min.
$ 8.03
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
$ 0.01 / each
$ 0.01
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 575 B cells required
$ 0.01 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
NE Keizer, Marion County, Oregon 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 17 22 15 6 131
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.25 qt Sacch Rest Infusion 166 °F 152 °F 60 min
9.2 qt Mash Out/Vorlauf Temperature 212 °F 168 °F 10 min
11.2 qt Fly Sparge Fly Sparge 200 °F -- 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 3.39 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.39 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 9.77 39.1
Equipment Profile Used: System Default
 
Notes

Ferment at lager temps, D-rest after three weeks for three days. Package and lager for 30 days

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  • Last Updated: 2023-10-10 14:59 UTC