Baltic Porter With Lactose - Beer Recipe - Brewer's Friend

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Baltic Porter With Lactose

316 calories 36.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 20.4 °P (recipe based estimate)
Post Boil Gravity: 24.4 °P (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 316 calories (Per 330ml)
Carbs: 36.9 g (Per 330ml)
Created: Thursday October 31st 2019
23.9 °P
8.1 °P
9.0%
29.2
41.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Finland - Munich Malt12 kg Munich Malt 36 7 61.5%
1.50 kg Finland - Chocolate Malt1.5 kg Chocolate Malt 31 338 7.7%
1.50 kg German - Melanoidin1.5 kg Melanoidin 37 25 7.7%
3 kg German - Vienna3 kg Vienna 37 4 15.4%
1.50 kg Lactose (Milk Sugar)1.5 kg Lactose (Milk Sugar) 41 1 7.7%
19.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Perle37 g Perle Hops Pellet 6.2 Boil 60 min 10.16 28.2%
94 g East Kent Goldings94 g East Kent Goldings Hops Pellet 5.2 Boil 40 min 19 71.8%
131 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 351 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.21 L. Suggest reducing initial water volume to 45.4 L and adding 4.81 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.88 L. Suggest reducing strike water volume to 33.52 L and adding 20.48 L sparge/top-off. 54
Strike water volume at mash thickness of 3 L/kg 54
Mash volume with grains (equipment estimates 64.9 L) 65.9
Grain absorption losses -18
Remaining sparge water volume (equipment estimates 14.1 L) 13.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 50.2 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 41
Top off amount 1
Going into fermentor 42
Total: 67.9  
Equipment Profile Used: System Default
"Baltic Porter With Lactose" Baltic Porter beer recipe by Rebus. All Grain, ABV 9%, IBU 29.16, SRM 41.51, Fermentables: (Munich Malt, Chocolate Malt, Melanoidin, Vienna, Lactose (Milk Sugar)) Hops: (Perle, East Kent Goldings)
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  • Last Updated: 2019-11-06 07:54 UTC