Arctos Coffee Bier V.5 (Baltic Porter) WG 1/15 - Beer Recipe - Brewer's Friend

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Arctos Coffee Bier V.5 (Baltic Porter) WG 1/15

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 71.7 gallons
Post Boil Size: 68.25 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Genus Brewing & Supply
Hop Utilization: 93%
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Tuesday January 9th 2024
1.067
1.016
7.0%
27.6
23.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Great Western - American Munich55 lb American Munich 35.4 7.94 36.2%
55 lb Bestmalz - BEST Heidelberg55 lb BEST Heidelberg 38 1.3 36.2%
22 lb Briess - DME Pilsen Light22 lb DME Pilsen Light - (late boil kettle addition) 43 2 14.5%
5 lb Briess - Carapils Malt5 lb Carapils Malt 34.5 1.5 3.3%
4 lb American - Chocolate4 lb Chocolate 29 350 2.6%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 1.3%
2 lb German - Carafa III2 lb Carafa III 32 535 1.3%
2 lb Briess - Roasted Barley2 lb Roasted Barley 33.1 300 1.3%
5 lb Rice Hulls5 lb Rice Hulls 0 0 3.3%
152 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Yakima Chief Hops - MT Hood16 oz MT Hood Hops Pellet 4 Boil 60 min 15.43 50%
16 oz Saaz16 oz Saaz Hops Pellet 5.2 Boil 20 min 12.15 50%
32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb 2lbs Coffee Flavor Secondary 1 days
0.50 oz WLN100 Other Boil 10 min.
26 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
31 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
26.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
6 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1409 B cells required
Imperial Yeast - L28 Urkel
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1409 B cells required
Imperial Yeast - L17 Harvest
Amount:
4 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1409 B cells required
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
4 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1409 B cells required
Omega Yeast Labs - Pilsner I OYL-101
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-High
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1409 B cells required
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 15 50 100 100 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49.73 gal Strike 163 °F 152 °F 60 min
39.26 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 68.45 gal (273.8 qt). Suggest reducing initial water volume to 10.31 gal (41.24 qt) and adding 56.45 gal (225.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 59.15 gal (236.6 qt). Suggest reducing strike water volume to 1.6 gal (6.4 qt) and adding 47.15 gal (188.6 qt) sparge/top-off. 48.75 195  
Strike water volume at mash thickness of 1.5 qt/lb 48.75 195  
Mash volume with grains 59.15 236.6  
Grain absorption losses -16.25 -65  
Remaining sparge water volume (equipment estimates 34.51 g | 138 qt) 39.45 157.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 66.76 g | 267 qt) 71.7 286.8  
Volume increase from sugar/extract (late additions) 1.69 6.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.2 -4.8  
Post boil Volume (equipment estimates 65 g | 260 qt) 68.25 273  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 68.25 g | 273 qt) 65 260  
Total: 88.2 352.8
Equipment Profile Used: System Default
"Arctos Coffee Bier V.5 (Baltic Porter) WG 1/15" Baltic Porter beer recipe by Genus Brewing & Supply. All Grain, ABV 6.98%, IBU 27.58, SRM 23.58, Fermentables: (American Munich, BEST Heidelberg, DME Pilsen Light, Carapils Malt, Chocolate, Acidulated Malt, Carafa III, Roasted Barley, Rice Hulls) Hops: (MT Hood, Saaz) Other: (2lbs Coffee, WLN100, Calcium Chloride (dihydrate), Epsom Salt (MgSO4), Gypsum)
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  • Last Updated: 2024-01-16 21:48 UTC