Portier III - Beer Recipe - Brewer's Friend

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Portier III

223 calories 24.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 223 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Saturday February 6th 2016
1.072
1.020
6.8%
36.4
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
750 g United Kingdom - Pale 2-Row750 g Pale 2-Row 38 2.5 27.3%
600 g German - Smoked Malt600 g Smoked Malt 37 3 21.8%
500 g Belgian - Munich500 g Munich 38 6 18.2%
500 g United Kingdom - Brown500 g Brown 32 65 18.2%
250 g United Kingdom - Amber250 g Amber 32 27 9.1%
50 g Flaked Barley50 g Flaked Barley 32 2.2 1.8%
25 g Belgian - Chocolate25 g Chocolate 30 340 0.9%
25 g Belgian - Special B25 g Special B 34 115 0.9%
25 g German - Chocolate Rye25 g Chocolate Rye 31 240 0.9%
25 g Lactose (Milk Sugar)25 g Lactose (Milk Sugar) 41 1 0.9%
2,750 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.7 Boil 60 min 31.79 57.1%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.7 Boil 15 min 3.94 14.3%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.7 Boil 1 min 0.69 28.6%
35 g / 0.00 €
 
Yeast
Mangrove Jack - UK Dark Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.5 L) 12.6
Mash volume with grains (equipment estimates 19.3 L) 14.4
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 13.9 L) 9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8
Volume into fermentor 8
Total: 12.6  
Equipment Profile Used: System Default
"Portier III" Baltic Porter beer recipe by Joost Yervante Damad. BIAB, ABV 6.83%, IBU 36.41, SRM 26.46, Fermentables: (Pale 2-Row, Smoked Malt, Munich, Brown, Amber, Flaked Barley, Chocolate, Special B, Chocolate Rye, Lactose (Milk Sugar)) Hops: (Styrian Goldings)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-02-17 06:37 UTC