Baltic Porter - with Coffee - Beer Recipe - Brewer's Friend

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Baltic Porter - with Coffee

236 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andy Mods Richard 1056 ALE
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday August 20th 2016
1.071
1.018
7.0%
43.1
25.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
51 lb German - Munich Dark51 lb Munich Dark 37 15.5 65.8%
5 lb German - Vienna5 lb Vienna 37 4 6.5%
1.50 lb German - Carafa III1.5 lb Carafa III 32 535 1.9%
5 lb German - CaraMunich I5 lb CaraMunich I 34 39 6.5%
5 lb German - Carapils5 lb Carapils 35 1.3 6.5%
10 lb German - Pilsner10 lb Pilsner 38 1.6 12.9%
77.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 oz Hallertau Hersbrucker15 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 32.72 50%
15 oz Saaz15 oz Saaz Hops Pellet 3.5 Boil 10 min 10.38 50%
30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb coffee Flavor Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 2944 B cells required
$ 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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.63 gal (130.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.63 gal (82.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 35.26 gal (141.05 qt). Suggest reducing strike water volume to 5.8 gal (23.2 qt) and adding 23.26 gal (93.05 qt) sparge/top-off. 29.06 116.3  
Strike water volume at mash thickness of 1.5 qt/lb 29.06 116.3  
Mash volume with grains 35.26 141.1  
Grain absorption losses -9.69 -38.8  
Remaining sparge water volume (equipment estimates 13.5 g | 54 qt) 12.88 51.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.63 g | 130.5 qt) 32 128  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.13 -4.5  
Post boil Volume 30 120  
Going into fermentor 30 120  
Total: 41.94 167.8
Equipment Profile Used: System Default
 
Notes

Dough in 111 F for 20 minutes (21.1 qt of water)
Saccharfication 152.1 for 75 Minutes (add 20.5 qt of water)
Mashout 168 for 10 minutes

Mash PH 5.2

Fermented at 44 F (68 for ALE) for 14 days then let raise to 60 F for diacytle rest for 3 to 5 then lower 3 degrees per day back to 34 F or so for lager for at least 30 days.

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  • Last Updated: 2016-08-22 15:58 UTC