20190322-Baltic Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

20190322-Baltic Porter

218 calories 20.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Source: 러브체인-해인
Calories: 218 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Wednesday March 27th 2019
1.071
1.015
7.3%
38.8
35.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 58.1%
2 kg German - Munich Dark2 kg Munich Dark 37 15.5 25.8%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 6.5%
0.25 kg German - Carafa II0.25 kg Carafa II - (late boil kettle addition) 32 425 3.2%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 3.9%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate - (late boil kettle addition) 34 425 1.3%
0.10 kg American - Chocolate0.1 kg Chocolate - (late boil kettle addition) 29 350 1.3%
7.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
84 g Tettnanger84 g Tettnanger Hops Pellet 3.5 Boil 60 min 35.73 75%
28 g Tettnanger28 g Tettnanger Hops Pellet 4.5 Boil 5 min 3.05 25%
112 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
korea arisu
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
21.8 L Infusion -- 50 °C 15 min
Infusion -- 64 °C 60 min
16.9 L Sparge -- 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.3
Mash volume with grains 28.4
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 15.5 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Going into fermentor 21
Total: 37.2  
Equipment Profile Used: System Default
 
Notes
  1. 젖산- 2.5ml(메슁, 스파징 물 각각)
  2. 52도에서 몰트 투입 후 바로 승온 62도까지 15분 소요
  3. 62도에서 메슁시작, 60분동안 62도에서 64도 유지함
  4. 메쉬종료 10분전 검정몰트 투입(late additiin)
  5. 칠러- 보일링 종료 15분전 투입(소독용)
  6. 월플럭- 보일링 종료 15분전 반개 투입
  7. 효모영양제- 보일링 종료 5분전 1tsp 투입
  8. 칠링 소요시간 20분
  9. 효모 피칭온도 18도
  10. 발효온도 8도
Last Updated and Sharing
 
412
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-27 00:58 UTC