Rauch Porter - Beer Recipe - Brewer's Friend

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Rauch Porter

213 calories 22.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 13.6 °P (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 213 calories (Per 330ml)
Carbs: 22.3 g (Per 330ml)
Created: Wednesday March 30th 2016
16.8 °P
4.5 °P
7.1%
24.4
29.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Castle Malting - Château Smoked (Malta Ahumada)4000 g Château Smoked (Malta Ahumada) 35.4 2.06 51%
1,500 g Munich - Light 10L1500 g Munich - Light 10L 33 10 19.1%
1,500 g German - Pilsner1500 g Pilsner 38 1.6 19.1%
350 g United Kingdom - Extra Dark Crystal 120L350 g Extra Dark Crystal 120L 33 120 4.5%
200 g Weyermann - Carafa Special Type III200 g Carafa Special Type III 29.9 525 2.5%
300 g Weyermann - Melanoidin300 g Melanoidin 34.5 27 3.8%
7,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops Pellet 6.5 Boil 60 min 24.4 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Boil 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 150 18 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 70 °C 60 min
25 L Sparge -- 78 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 33.8
Mash volume with grains 38.9
Grain absorption losses -7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 19.2 L) 20
Estimated amount in fermentor 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes
  • Maple extract (?)
  • Bacon (?)
  • Maple flavoured Coffee 5 g/L (~100g)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-04-01 15:34 UTC