Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

247 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 15 min
Batch Size: 5.9 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday February 10th 2017
1.075
1.013
8.1%
40.8
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb American - Pale 2-Row6.3 lb Pale 2-Row 37 1.8 33.5%
10.80 lb Briess - Bonlander Munich10.8 lb Bonlander Munich 36 10 57.5%
9.10 oz Belgian - Special B9.1 oz Special B 34 115 3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.3%
6 oz Belgian - De-Bittered Black6 oz De-Bittered Black 34 566 2%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 1.3%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 1.3%
18.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Bravo2 oz Bravo Hops Leaf/Whole 13.9 First Wort 0 min 40.78 100%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 610 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1gyp and 3 cacl for

?
Mash Report:
Mash pH *: 5.43

Mash thickness: 1.52 qt/lb
pH Delta from Water: 0.02
effective water residual alkalinity: 11.63 ppm as CaCO3
effective strength of weak acids: 0.00 ppm as CaCO3
* mash prediction is for mash sample cooled to 25 C / 77 F
?
Overall Water Report:
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual
Alkalinity
mg/l mg/l mg/l mg/l mg/l ppm
as CaCO3 ppm
as CaCO3
60.6 6.8 46.5 101.5 86.6 66.1 18.9

normal
normal
normal
normal
normal Range Check
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.05 28.2  
Mash volume with grains 8.55 34.2  
Grain absorption losses -2.35 -9.4  
Remaining sparge water volume (equipment estimates 1.9 g | 7.6 qt) 1.75 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.35 g | 25.4 qt) 6.2 24.8  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.9 23.6  
Going into fermentor 5.9 23.6  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

7.1 gal plus 1 gal sparge + 4oz rice hulls = about 5.8 or 5.9 gal in fermenter.

OG 19
Original Gravity: 1.0753 (18.27°P)
pitched at 48
FG 9.2

Original Gravity: 1.0785 (19°P)
Estimated Final Gravity: 1.0141 (3.6°P)
Alcohol by Volume: 8.3% (6.8% ABW)

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  • Last Updated: 2017-06-16 01:15 UTC