Shut Up & Calculate - Beer Recipe - Brewer's Friend

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Shut Up & Calculate

238 calories 17.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sitaram Shastri
Rating:
4.00 (1 Review)

No Chill: 30 minute extended hop boil time
Hop Utilization: 90%
Calories: 238 calories (Per 16oz)
Carbs: 17.1 g (Per 16oz)
Created: Thursday October 24th 2019
1.073
1.008
8.9%
23.7
32.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 37.7%
3.50 lb German - Rye3.5 lb Rye 38 3.5 26.4%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 18.9%
1 lb Ireks - Vienna1 lb Vienna 34 2.5 7.5%
0.50 lb Belgian - Chocolate0.5 lb Chocolate 30 340 3.8%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 3.8%
0.25 lb American - Caramel / Crystal 30L0.25 lb Caramel / Crystal 30L 34 30 1.9%
13.25 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Columbus (CTZ) (14.1 AA) / 1.3 Ounces0.3 oz Columbus (CTZ) (14.1 AA) / 1.3 Ounces Hops Pellet 14.1 First Wort at 140 °F 30 min 15.27 9.1%
1.50 oz Hallertau Mittelfrüh (4.3 AA) / 5.5 Ounces1.5 oz Hallertau Mittelfrüh (4.3 AA) / 5.5 Ounces Hops Pellet 4.3 Whirlpool at 208 °F 30 min 4.66 45.5%
1.50 oz Saaz (3.5 AA) / 4.5 Ounces1.5 oz Saaz (3.5 AA) / 4.5 Ounces Hops Pellet 3.5 Whirlpool at 208 °F 30 min 3.79 45.5%
3.30 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Baking Soda Water Agt Mash 90 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
1.50 g Epsom Salt Water Agt Mash 90 min.
2.10 g Gypsum Water Agt Mash 90 min.
5.55 ml Phosphoric acid Water Agt Mash 90 min.
2.70 g Slaked Lime Water Agt Mash 90 min.
0.25 g Table Salt Water Agt Mash 90 min.
4.50 g Fermax Other Boil 30 min.
0.50 g Irish Moss Fining Boil 30 min.
0.25 ml Phosphoric acid Water Agt Sparge 30 min.
0.30 g Potassium Metabisulfite (K2S2O5) Other Secondary 17 days
2 g Gelatin Fining Secondary 14 days
1 ml Tonka Beans Oil Flavor Kegging 1 days
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 554 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.43 psi       Temp: 42 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike = 158 Strike 158 °F 150 °F 90 min
3 gal Sparge 208 °F 168 °F 30 min
Starting Mash Thickness: 1.9 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.9 qt/lb 5.11 20.4  
Mash volume with grains 5.97 23.9  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.39 g | 13.6 qt) 3.74 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.19 g | 24.8 qt) 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

0) Rack on top of the yeast cake.
1) D-rest @ 68F, for 3 days, near the end of fermentation.
2) Drop temp by 5F/day = 1 week.
3) Lager for another week, then keg.

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  • Last Updated: 2019-11-19 14:24 UTC