January Baltic Porter - Beer Recipe - Brewer's Friend

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January Baltic Porter

170 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Tom
Hop Utilization: 98%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday January 25th 2024
1.052
1.009
5.6%
32.6
29.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale Ale6.5 lb Pale Ale 37 3.5 47.4%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 29.2%
1 lb American - Chocolate1 lb Chocolate 29 350 7.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.3%
1 lb Viking - Vienna1 lb Vienna 37 3.6 7.3%
3.40 oz German - Acidulated Malt3.4 oz Acidulated Malt 27 3.4 1.5%
13.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 27.28 50%
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Whirlpool 20 min 5.31 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Tom’s Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Steeping 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.41 g | 37.7 qt) 9.96 39.9  
Mash volume with grains (equipment estimates 10.51 g | 42 qt) 11.06 44.2  
Grain absorption losses -1.71 -6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5.5 22  
Total: 9.96 39.9
Equipment Profile Used: System Default
"January Baltic Porter" Dry Stout beer recipe by Tom. BIAB, ABV 5.64%, IBU 32.59, SRM 29.16, Fermentables: (Pale Ale, Munich - Light 10L, Chocolate, Flaked Oats, Vienna, Acidulated Malt) Hops: (Northern Brewer) Other: (Irish Moss)
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  • Last Updated: 2024-01-29 21:39 UTC