Abby's Hammer - Beer Recipe - Brewer's Friend

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Abby's Hammer

310 calories 31.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Adam Nimmo
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Sunday April 12th 2015
1.093
1.023
9.1%
38.9
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 67.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.6%
2 lb German - Dark Munich2 lb Dark Munich 36 10 10.4%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.9%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.2%
1.25 lb Brown Sugar1.25 lb Brown Sugar 45 15 6.5%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Leaf/Whole 15 Boil 60 min 18.23 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Leaf/Whole 15 Boil 30 min 14.01 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Leaf/Whole 15 Boil 10 min 6.61 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.71 g | 10.9 qt) 2.16 8.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).

If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.

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  • Last Updated: 2015-04-12 15:54 UTC