BolsøyaStyle Porter #2 - Beer Recipe - Brewer's Friend

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BolsøyaStyle Porter #2

247 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Ole Trygve
Calories: 247 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Monday May 27th 2019
1.080
1.018
8.1%
31.8
77.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg German - Pilsner7 kg Pilsner 38 2.77 37.1%
4 kg German - Dark Munich4 kg Dark Munich 36 25.19 21.2%
4 kg German - Munich Light4 kg Munich Light 37 14.51 21.2%
2 kg United Kingdom - Brown2 kg Brown 32 171.96 10.6%
0.54 kg American - Caramel / Crystal 120L0.54 kg Caramel / Crystal 120L 33 318.73 2.9%
0.46 kg German - CaraAroma0.46 kg CaraAroma 34 345.42 2.4%
0.45 kg United Kingdom - Coffee Malt0.45 kg Coffee Malt 36 398.79 2.4%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 1132.64 2.1%
18.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 60 min 24 50%
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 20 min 7.27 25%
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 1 min 0.52 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 each Whirlfloc Water Agt Boil 15 min.
4.80 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
8 g Chalk Water Agt Mash 1 hr.
18.42 g Calcium Chloride Water Agt Mash 1 hr.
7.30 g Epsom Salt Water Agt Mash 1 hr.
3.79 g Gypsum Water Agt Mash 1 hr.
8 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:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 1546 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 153.9 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114.8 10 31.4 125 76 116.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L Infusion -- 67 °C 90 min
36 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.34 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.9 L. Suggest reducing initial water volume to 45.4 L and adding 6.5 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.55 L. Suggest reducing strike water volume to 32.96 L and adding 11.15 L sparge/top-off. 44.1
Strike water volume at mash thickness of 2.3 L/kg 44.1
Mash volume with grains 56.6
Grain absorption losses -18.9
Remaining sparge water volume (equipment estimates 27.5 L) 35.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.9 L) 60
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 79.8  
Equipment Profile Used: System Default
 
Notes

Pitching on yeastcake from 40 liters of german pilsner

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  • Public: Yup, Shared
  • Last Updated: 2019-06-09 21:15 UTC