BB#48 Juleporter - Beer Recipe - Brewer's Friend

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BB#48 Juleporter

231 calories 22.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 231 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Tuesday September 29th 2015
1.075
1.017
7.5%
42.0
58.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pilsner2 kg Pilsner 38 2.77 22.2%
3 kg German - Munich Light3 kg Munich Light 37 14.51 33.3%
2 kg Belgian - Cara 45L2 kg Cara 45L 34 110.58 22.2%
2 kg United Kingdom - Brown2 kg Brown 32 171.96 22.2%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.3 Boil 15 min 3.5 20%
100 g Sterling100 g Sterling Hops Pellet 4.5 Boil 60 min 38.5 80%
125 g / $ 0.00
 
Yeast
White Labs - East Midlands Ale Yeast WLP039
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Tilsatt 8g Calsiumkarbonat under mesking
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L -- -- 68 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 36.9
Mash volume with grains 42.8
Grain absorption losses -9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 20.7 L) 25
Estimated amount in fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
"BB#48 Juleporter" Baltic Porter beer recipe by byåsen Bryggarlaug. BIAB, ABV 7.51%, IBU 42, SRM 58.62, Fermentables: (Pilsner, Munich Light, Cara 45L, Brown) Hops: (Saaz, Sterling)
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  • Public: Yup, Shared
  • Last Updated: 2015-09-29 17:00 UTC