BALTIC PORTER - Beer Recipe - Brewer's Friend

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BALTIC PORTER

4066 calories 367.3 g 6 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 liters (fermentor volume)
Pre Boil Size: 9.8 liters
Post Boil Size: 6.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 4066 calories (Per 6L)
Carbs: 367.3 g (Per 6L)
Created: Thursday February 29th 2024
1.073
1.014
7.7%
20.9
59.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
600 g Castle Malting - Château Vienna600 g Château Vienna 38 5.44 26.2%
500 g Castle Malting - Château Munich500 g Château Munich 34 32.39 21.8%
300 g Castle Malting - Château Pale Ale300 g Château Pale Ale 38 7.58 13.1%
300 g Flaked Oats300 g Flaked Oats 33 4.37 13.1%
150 g Weyermann - Carapils150 g Carapils 34.5 4.11 6.6%
150 g Castle Malting - Château Biscuit150 g Château Biscuit 35 43.87 6.6%
75 g Weyermann - Caramunich Type 275 g Caramunich Type 2 34 118.59 3.3%
75 g Castle Malting - Special B75 g Special B 34 398.79 3.3%
74 g Weyermann - Carafa Special Type 1 74 g Carafa Special Type 1 29.9 905.81 3.2%
50 g Rice Hulls50 g Rice Hulls 0 2.2%
15 g Maltodextrin15 g Maltodextrin 39 0.7%
2,289 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Northern Brewer5 g Northern Brewer Hops Pellet 7.8 Boil 45 min 16.79 50%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 15 min 4.07 50%
10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.62 g Citric acid Water Agt Mash 1 hr.
2.40 g Citric acid Water Agt Sparge 1 hr.
0.20 g Servomyces Other Boil 15 min.
1.50 g Irish Moss Herb Boil 0 min.
0.50 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
8 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 73 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.8 g       Temp: 3 °C       CO2 Level: 1.9 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
6.975 L Strike 69 °C 67 °C 90 min
5.20988 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.8
Mash volume with grains 8.3
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 7.6 L) 6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 11.3 L) 9.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 5.5 L) 6.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 6.5 L) 5.5
Total: 13  
Equipment Profile Used: System Default
 
Notes

FERMENTAR EN EL NIVEL MAS BAJO DE TEMPERATURA 16º-17º

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  • Last Updated: 2024-06-05 20:16 UTC