Stab - Beer Recipe - Brewer's Friend

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Stab

275 calories 27.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AOF
Calories: 275 calories (Per 330ml)
Carbs: 27.4 g (Per 330ml)
Created: Saturday January 23rd 2016
1.089
1.021
8.9%
26.7
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Munich8 kg Munich 37 6 87.1%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 27 3.3%
0.29 kg German - Carafa III0.286 kg Carafa III 32 535 3.1%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 2.2%
0.30 kg Belgian - Chocolate0.3 kg Chocolate 30 340 3.3%
0.10 kg German - CaraMunich I0.1 kg CaraMunich I 34 39 1.1%
9.19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Pellet 3.5 Boil 70 min 24.1 80%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 2.63 20%
100 g / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 800 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 23
Mash volume with grains 29
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 19.3 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 31
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 41.1  
Equipment Profile Used: System Default
"Stab" Baltic Porter beer recipe by AOF. All Grain, ABV 8.89%, IBU 26.73, SRM 36.72, Fermentables: (Munich, Amber, Carafa III, Biscuit, Chocolate, CaraMunich I) Hops: (Saaz)
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  • Last Updated: 2016-02-04 10:42 UTC