Baltic Black (Orange hopped) - Festive Scandic Dark Ale - Beer Recipe - Brewer's Friend

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Baltic Black (Orange hopped) - Festive Scandic Dark Ale

292 calories 30.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 100 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Sean Gordon
Calories: 292 calories (Per 330ml)
Carbs: 30.2 g (Per 330ml)
Created: Saturday December 17th 2016
1.094
1.024
9.2%
41.4
39.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg Liquid Malt Extract - Light20 kg Liquid Malt Extract - Light 35 4 60.2%
3 kg United Kingdom - Cara Malt3 kg Cara Malt 35 17.5 9%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 6%
3 kg United Kingdom - Crystal 90L3 kg Crystal 90L 33 90 9%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 3%
0.50 kg United Kingdom - Black Patent0.5 kg Black Patent 27 525 1.5%
2 kg United Kingdom - Oat Malt2 kg Oat Malt 28 2 6%
0.70 kg Soft Candi Sugar - Brown0.7 kg Soft Candi Sugar - Brown 38 60 2.1%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 3%
33.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Equinox15 g Equinox Hops Pellet 14 Boil 60 min 5.31 5.9%
30 g Target30 g Target Hops Pellet 11.5 Boil 60 min 8.73 11.8%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 30 min 6.8 19.6%
40 g Equinox40 g Equinox Hops Pellet 14 Aroma 15 min 7.03 15.7%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 15 min 3.51 15.7%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.51 15.7%
40 g Magnum40 g Magnum Hops Pellet 15 Boil 15 min 7.53 15.7%
255 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g 4-6 vanilla sticks Spice Boil 10 min.
25 g 15 cloves Spice Boil 10 min.
7.50 g 1.5 tsp Cardoman Spice Boil 10 min.
7.50 g 1.5 tsp Nutmeg Spice Boil 10 min.
20 g zest of 2? oranges Spice Secondary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 86.98 L. Suggest reducing initial water volume to 45.4 L and adding 41.58 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 103.8 L. Suggest reducing initial water volume to 37.81 L and adding 58.4 L sparge/top-off. 96.2
Heat water added to kettle (equipment estimates 83.2 L) 96.2
Mash volume with grains (equipment estimates 83.2 L) 103.8
Grain absorption losses (steeping) -11.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 15.3
Pre boil volume (equipment estimates 87 L) 100
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil volume 80
Going into fermentor 80
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 96.2  
Equipment Profile Used: System Default
 
Notes

Given that the malts do not provide much in the way of fermentable sugars when using the craft kitchen kit we may need to tweak the Malt Extract upwards to hit the target abv of 7-8% (20 KG used) based on the Stewart Brewing ready reckoner

Soft Candi Sugar used in the description instead of the Muscovado actually used in the recipe

Lactose Milk Sugar & Muscavado used at 10 minutes from end of boil

Spices added at 10 minutes before end of boil in muslin bag:
5 cinnamon sticks
15 cloves
1.15 tsp of ground cardoman
1.5 tsp ground nutmeg

Spices added 1 week before end:
batch 1: sterilised orange zest
batch 2: whisky soaked vanilla pod

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  • Last Updated: 2018-08-12 08:29 UTC