#151 CUT Baltic Porter 33/50 BJCP - Beer Recipe - Brewer's Friend

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#151 CUT Baltic Porter 33/50 BJCP

224 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Friday February 8th 2019
1.073
1.016
7.5%
28.3
25.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg German - Munich Light4.6 kg Munich Light 37 6 59.4%
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 25.8%
0.30 kg German - Munich Dark0.3 kg Munich Dark 37 15.5 3.9%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 3.9%
0.45 kg Belgian - Chocolate0.45 kg Chocolate 30 340 5.8%
0.10 kg Cane Sugar0.1 kg Cane Sugar - (late boil kettle addition) 46 0 1.3%
7.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Southern Cross20 g Southern Cross Hops Pellet 12.5 Boil 45 min 18.85 28.6%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 6.63 42.9%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 2.85 28.6%
70 g / $ 0.00
 
Yeast
Crescat Labs - CL010 Moravian Vale
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
8 - 12 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 577 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 64 °C 60 min
Temperature -- 76 °C 240 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23
Mash volume with grains 28
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 17.6 L) 12.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 27
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 26
Going into fermentor 26
Total: 35.6  
Equipment Profile Used: System Default
 
Notes


10 g CaCl2
5g MgSO4


I got 27L 1.068, efficiency 77% 09.02.2019
Ferm temp 12C
02.03.2019 1.018
6.8 %

evaluation (E2098, certified bjcp)
appeareance: 3/3
aroma: chocolate but covered with the esters. more chocolate needed and cleaner malt profile. change the yeast and ferment lower. age longer. 6/12
taste: good attenuation, roasty and chocolaty, balanced. lacks toffee and nutty. add more biscuity, brown, amber or melanoidin malt. bitterness in style. more attenuation, more alcohol. 15/20
mouthfeel too little carbonation. age longer and use very healthy yeast. 3/5
Overall: less protein, more carbonation, cleaner fermentation. 6/10
Total: 33/50.
Very good beer but not a winner. Will brew again, recipe will follow.



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  • Last Updated: 2019-03-14 18:24 UTC