Mad Viking Baltic Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Mad Viking Baltic Porter

245 calories 19.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 740 liters (fermentor volume)
Pre Boil Size: 926.25 liters
Post Boil Size: 820 liters
Pre Boil Gravity: 17.3 °P (recipe based estimate)
Post Boil Gravity: 19.4 °P (recipe based estimate)
Efficiency: 88% (brew house)
Source: Pirow Bekker
Hop Utilization: 83%
Calories: 245 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Friday December 29th 2023
19.4 °P
3.1 °P
9.0%
26.8
29.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 kg Belgian - Pilsner75 kg Pilsner 37 1.6 33.9%
100 kg Crisp Malting - Munich Malt100 kg Munich Malt 37 10 45.1%
10 kg Crisp Malting - Crystal Extra Dark - 120L10 kg Crystal Extra Dark - 120L 35 120 4.5%
10 kg Crisp Malting - Smooth Chocolate Malt10 kg Smooth Chocolate Malt 35.71 148.4 4.5%
4 kg Crisp Malting - Black4 kg Black 34.5 600 1.8%
10 kg Crisp Malting - Brown Malt10 kg Brown Malt 32.7 65 4.5%
12.50 kg Crisp Malting - Dextrin Malt12.5 kg Dextrin Malt 36.8 1.8 5.6%
221.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,500 g Hallertau Tradition (Germany)1500 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 94 °C 60 min 23.44 60%
1,000 g Hallertau Tradition (Germany)1000 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 94 °C 10 min 3.4 40%
2,500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g calcium carbonate Water Agt Mash 0 min.
50 g gypsum (calcium sulfate) Water Agt Mash 0 min.
50 g Table Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
5 Kilograms
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 28762 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
600 L Temperature 64 °C 64 °C 60 min
Temperature 64 °C 72 °C 20 min
Strike 72 °C 78 °C 5 min
300 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 759.63 L. Suggest reducing initial water volume to 45.4 L and adding 714.23 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 810.69 L 664.5
Strike water volume at mash thickness of 3 L/kg 664.5
Mash volume with grains 810.7
Grain absorption losses -221.5
Remaining sparge water volume (equipment estimates 317.5 L) 484.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 759.6 L) 926.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -12.5
Post boil Volume (equipment estimates 740 L) 820
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 820 L) 740
Total: 1148.7  
Equipment Profile Used: System Default
"Mad Viking Baltic Porter" Baltic Porter beer recipe by Pirow Bekker. All Grain, ABV 8.99%, IBU 26.84, SRM 29.5, Fermentables: (Pilsner, Munich Malt, Crystal Extra Dark - 120L, Smooth Chocolate Malt, Black, Brown Malt, Dextrin Malt) Hops: (Hallertau Tradition (Germany)) Other: (calcium carbonate, gypsum (calcium sulfate), Table Salt)
Last Updated and Sharing
 
173
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-03 07:44 UTC