Bolo de Cenoura - Beer Recipe - Brewer's Friend

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Bolo de Cenoura

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 17.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Monday January 20th 2020
1.062
1.013
6.7%
29.9
55.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg American - Pilsner2 kg Pilsner 37 3.31 30.5%
1.50 kg Carrot1.5 kg Carrot - (late fermenter addition) 2 22.9%
1 kg Torrified Wheat1 kg Torrified Wheat 36 3.84 15.3%
0.80 kg Invert Sugar Syrup0.8 kg Invert Sugar Syrup - (late fermenter addition) 36 1.17 12.2%
0.50 kg German - Munich Light0.5 kg Munich Light 37 14.51 7.6%
0.35 kg German - CaraMunich I0.35 kg CaraMunich I 34 102.58 5.3%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate - (late mash tun addition) 34 1132.64 3.8%
150 g Lactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 2.3%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Spalt30 g Spalt Hops Pellet 4.5 Boil 50 min 25.92 60%
20 g Spalt20 g Spalt Hops Pellet 4.5 Boil 10 min 4.02 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
48 g chocolate em pó Flavor Primary 10 days
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 342 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       Temp: 4 °C       CO2 Level: 2 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
5.8 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 11.9
Mash volume with grains 14.6
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.7 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 25.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 17.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17.5 L) 15
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/make-your-best-baltic-porter/

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  • Last Updated: 2020-01-28 17:24 UTC