Baltic Porter V2 (David Heath) - Beer Recipe - Brewer's Friend

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Baltic Porter V2 (David Heath)

233 calories 26.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Antonis Patedakis
Calories: 233 calories (Per 330ml)
Carbs: 26.2 g (Per 330ml)
Created: Thursday July 6th 2023
1.075
1.022
7.0%
35.0
34.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pale Ale6 kg Pale Ale 39 2.3 75.9%
0.50 kg German - Vienna0.5 kg Vienna 37 4 6.3%
0.40 kg Weyermann - Carafa Special Type III0.4 kg Carafa Special Type III 29.9 525 5.1%
0.25 kg Weyermann - Caramunich Type 30.25 kg Caramunich Type 3 34 57 3.2%
0.25 kg German - CaraRed0.25 kg CaraRed 34 20 3.2%
500 g Dry Malt Extract - Light500 g Dry Malt Extract - Light 42 4 6.3%
7.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 4.8 Boil 60 min 25.07 55.6%
40 g Saaz40 g Saaz Hops Pellet 4.8 Boil 15 min 9.95 44.4%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 154.8 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 1 54.5 85.9 79.4 4.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 73 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.1 L) 32.5
Mash volume with grains (equipment estimates 40 L) 37.4
Grain absorption losses -7.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.2 L) 24.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.5 L) 21
Total: 32.5  
Equipment Profile Used: System Default
"Baltic Porter V2 (David Heath)" Baltic Porter beer recipe by Antonis Patedakis. BIAB, ABV 7.03%, IBU 35.02, SRM 34.69, Fermentables: (Pale Ale, Vienna, Carafa Special Type III, Caramunich Type 3, CaraRed, Dry Malt Extract - Light) Hops: (Saaz) Other: (Gypsum, Salt, Lactic acid)
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  • Last Updated: 2024-11-02 16:21 UTC