Clay Golem Blueberry Baltic Porter - Beer Recipe - Brewer's Friend

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Clay Golem Blueberry Baltic Porter

244 calories 19.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Monster Brews
Calories: 244 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Sunday November 5th 2017
1.080
1.012
8.9%
35.5
76.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 2.77 27.3%
2 kg German - Vienna2 kg Vienna 37 9.18 27.3%
1.33 kg German - Munich Light1.33 kg Munich Light 37 14.51 18.1%
0.50 kg BlackSwaen Coffee0.5 kg BlackSwaen Coffee 35 665.64 6.8%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 38.53 6.8%
0.30 kg Belgian - Special B0.3 kg Special B 34 305.39 4.1%
0.30 kg German - CaraMunich III0.3 kg CaraMunich III 34 150.61 4.1%
0.30 kg GoldSwaen Aroma0.3 kg GoldSwaen Aroma 34 398.79 4.1%
0.10 kg BlackSwaen Honey Biscuit0.1 kg BlackSwaen Honey Biscuit 37 83.9 1.4%
7.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Challenger5 g Challenger Hops Leaf/Whole 7.5 First Wort 0 min 5.66 9.1%
25 g Challenger25 g Challenger Hops Leaf/Whole 7.5 Boil 60 min 24.06 45.5%
25 g Goldings25 g Goldings Hops Leaf/Whole 5 Boil 10 min 5.82 45.5%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 kg Blueberries (defrosted) Flavor Secondary --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 696 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.2 L) 32.7
Mash volume with grains (equipment estimates 38.8 L) 37.2
Grain absorption losses -6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Volume into fermentor 18
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Probably need 4-5 packets of yeast, or a big starter

  • Pitch @10C
  • Slowly let rise to 12C
  • After 1-2 weeks raise to 16C (1C / day) until done fermenting (diacetyl rest)
  • When finished, transfer to secondary on 100gr/liter defrosted blueberries
  • After secondary is done, bulk lager for 3-4 weeks at 4C
  • After bottling leave it for 2-3 months to condition (at least save some to drink after 2-3 months, it really got better ;-)

    The base beer (without blueberries) makes a good sweet baltic porter, the blueberries give a nice fruity, light sour balance to the sweetness.

    Both the Challenger and Goldings were homegrown and AA percentages just a guess. I suppose any Goldings variety will do well.
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  • Public: Yup, Shared
  • Last Updated: 2017-11-05 14:37 UTC