B team baltic porter #2 - Beer Recipe - Brewer's Friend

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B team baltic porter #2

243 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 29.32 liters
Post Boil Size: 20.3 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 243 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Monday November 4th 2019
1.079
1.017
8.1%
52.6
37.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Simpsons - Extra Pale Ale Malt3.4 kg Extra Pale Ale Malt 35.82 2.2 43%
2 kg Simpsons - Munich Malt2 kg Munich Malt 36.8 8 25.3%
1.10 kg Weyermann - Vienna Malt1.1 kg Vienna Malt 37 3.5 13.9%
0.34 kg Briess - Wheat Malt, Red0.34 kg Wheat Malt, Red 37.3 2.3 4.3%
0.34 kg American - Caramel / Crystal 120L0.34 kg Caramel / Crystal 120L 33 120 4.3%
0.22 kg Briess - Chocolate0.22 kg Chocolate 25 350 2.8%
0.22 kg Briess - Black Malt - 2-Row0.22 kg Black Malt - 2-Row 25 500 2.8%
0.28 kg Briess - Carabrown Malt0.28 kg Carabrown Malt 36.3 55 3.5%
7.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 90 min 52.57 100%
1 oz / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
3 Liters
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 596 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
25.91 L Strike 72 °C 67 °C 75 min
13 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 26.9
Mash volume with grains (equipment estimates 31.6 L) 32.1
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 10.9 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 29.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.3
Top off amount 0.5
Going into fermentor 20.8
Total: 38.1  
Equipment Profile Used: System Default
"B team baltic porter #2" Baltic Porter beer recipe by Mhj9821. All Grain, ABV 8.12%, IBU 52.57, SRM 37.23, Fermentables: (Extra Pale Ale Malt, Munich Malt, Vienna Malt, Wheat Malt, Red, Caramel / Crystal 120L, Chocolate, Black Malt - 2-Row, Carabrown Malt) Hops: (Magnum)
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  • Public: Yup, Shared
  • Last Updated: 2021-09-21 07:43 UTC