Lagerville Baltic Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lagerville Baltic Porter

297 calories 30.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.77 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 71.31% (brew house)
Calories: 297 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created: Tuesday March 19th 2019
1.089
1.022
8.7%
31.5
30.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Munich - Light 10L11 lb Munich - Light 10L 33 10 57.9%
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 34.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.6%
4 oz German - Carafa III4 oz Carafa III 32 535 1.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.90 oz Saaz2.9 oz Saaz Hops Pellet 2.8 Boil 60 min 26.89 74.4%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 15 min 4.6 25.6%
3.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride Water Agt Mash 1 hr.
4.20 g Epsom Salt Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 848 B cells required
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 848 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-
50 10 27 55 70 90
2.2 g Gypsum
4.2 g Epsom Salt
5.0 g Calcium Chloride
1.0 g Calcium Carbonate
4.0 g Baking Soda

Actual ppm:
Ca 2+ = 51.4 ppm
Mg 2+ = 10.3 ppm
Na + = 27.1 ppm
Cl - = 59.7 ppm
SO4 2- = 70.9 ppm
HCO = 85.608 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Infusion -- 150 °F 60 min
4.47 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.94 23.8  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 3.58 g | 14.3 qt) 4.46 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 7.77 31.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 10.4 41.6
Equipment Profile Used: System Default
"Lagerville Baltic Porter" Baltic Porter beer recipe by rjgarden. All Grain, ABV 8.72%, IBU 31.49, SRM 30.65, Fermentables: (Munich - Light 10L, Pilsner, Caramel / Crystal 60L, Special B, Carafa III, Chocolate) Hops: (Saaz) Other: (Chalk, Calcium Chloride, Epsom Salt, Gypsum, Baking Soda)
Last Updated and Sharing
 
448
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-23 20:35 UTC