Baltic Porter - Beer 38 - Beer Recipe - Brewer's Friend

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Baltic Porter - Beer 38

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mig
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Monday September 14th 2015
1.064
1.016
6.2%
26.1
28.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 74.8%
500 g German - Vienna500 g Vienna 37 4 6.2%
500 g Torrified Wheat500 g Torrified Wheat 36 2 6.2%
400 g United Kingdom - Chocolate400 g Chocolate 34 425 5%
500 g Molasses500 g Molasses 36 80 6.2%
75 g United Kingdom - Crystal 60L75 g Crystal 60L 34 60 0.9%
50 g German - Carafa II50 g Carafa II 32 425 0.6%
8,025 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 First Wort 0 min 3.39 10%
15 g Centennial15 g Centennial Hops Leaf/Whole 10 First Wort 0 min 6.78 10%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 9.26 33.3%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.72 33.3%
20 g Centennial20 g Centennial Hops Leaf/Whole 10 Boil 5 min 2.98 13.3%
150 g / £ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
28 L Infusion -- 68 °C 60 min
Mash Out Infusion -- 75 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 26.3
Mash volume with grains 31.3
Grain absorption losses -7.5
Remaining sparge water volume 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 36.5 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 29.6 L) 30
Estimated amount in fermentor 30
Total: 44.1  
Equipment Profile Used: System Default
"Baltic Porter - Beer 38" Baltic Porter beer recipe by Mig. All Grain, ABV 6.24%, IBU 26.14, SRM 28.22, Fermentables: (Maris Otter Pale, Vienna, Torrified Wheat, Chocolate, Molasses, Crystal 60L, Carafa II) Hops: (East Kent Goldings, Centennial)
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  • Last Updated: 2015-09-15 12:31 UTC