#054 Baltic Porter - Beer Recipe - Brewer's Friend

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#054 Baltic Porter

290 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.39 liters
Post Boil Size: 19.39 liters
Pre Boil Gravity: 15.2 °P (recipe based estimate)
Post Boil Gravity: 23.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nogias
Calories: 290 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Saturday November 10th 2018
22.5 °P
4.3 °P
10.1%
45.0
30.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Munich Type II (Dark)3 kg Munich Type II (Dark) 37 10 36.4%
3 kg German - Vienna3 kg Vienna 37 4 36.4%
1.50 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark - (late boil kettle addition) 35 30 18.2%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 6.1%
0.25 kg German - Carafa II0.25 kg Carafa II - (late mash tun addition) 32 425 3%
8.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Marynka35 g Marynka Hops Pellet 10 Boil at 100 °C 60 min 39.93 63.6%
20 g Lublin20 g Lublin Hops Pellet 4.5 Aroma at 100 °C 15 min 5.1 36.4%
55 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 675 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 69.1 g       Temp: 20 °C       CO2 Level: 3.23 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Przerwa Temperature 68 °C 62 °C 30 min
Przerwa Temperature 62 °C 72 °C 45 min
10 L Zacieranie ciągłe Fly Sparge 72 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.3
Mash volume with grains (equipment estimates 24.1 L) 24.7
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 11.7 L) 10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 23.4
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19.4
Top off amount 0.6
Going into fermentor 20
Total: 31  
Equipment Profile Used: System Default
 
Notes

Gęstwa S-23
Chmielenie 2x
Płatki

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  • Last Updated: 2022-08-31 08:49 UTC