Vic's Hungarian Porter - Beer Recipe - Brewer's Friend

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Vic's Hungarian Porter

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bob Schneider
Rating:
5.00 (1 Review)

Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Wednesday October 16th 2019
1.064
1.016
6.2%
23.1
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 43%
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 43%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 3.6%
14 oz American - Caramel / Crystal 120L14 oz Caramel / Crystal 120L 33 120 3.1%
11 oz American - Roasted Barley11 oz Roasted Barley 33 300 2.5%
11 oz American - Caramel / Crystal 40L11 oz Caramel / Crystal 40L 34 40 2.5%
11 oz Belgian - Biscuit11 oz Biscuit 35 23 2.5%
447 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.34 oz East Kent Goldings3.34 oz East Kent Goldings Hops Pellet 4 Boil 60 min 18.69 78%
0.44 oz Saaz0.44 oz Saaz Hops Pellet 3 Boil 60 min 1.85 10.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4 Boil 45 min 2.57 11.7%
4.28 oz / $ 0.00
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
White Labs - Copenhagen Lager Yeast WLP850
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
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
Fly Sparge -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.66 gal (54.64 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.66 gal (6.64 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.71 gal (50.85 qt). Suggest reducing initial water volume to 9.77 gal (39.06 qt) and adding 0.71 gal (2.85 qt) sparge/top-off. 10.48 41.9  
Strike water volume at mash thickness of 1.5 qt/lb 10.48 41.9  
Mash volume with grains 12.71 50.8  
Grain absorption losses -3.49 -14  
Remaining sparge water volume 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.66 g | 54.6 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil volume (equipment estimates 10.34 g | 41.4 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 15.74 63
Equipment Profile Used: System Default
 
Notes

Any lager yeast that ferments well at 58-64 F. Looking for a dryer finish, less malt accentuation.

I have used:
Wyeast California Lager 2112 ,
White Labs WLP-850 Copenhagen Lager

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  • Last Updated: 2019-12-20 18:40 UTC