BIOT#1_Baltic Porter - Beer Recipe - Brewer's Friend

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BIOT#1_Baltic Porter

200 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Thursday February 13th 2020
1.065
1.016
6.4%
37.5
28.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Briess - Brewers Malt 2-Row8 kg Brewers Malt 2-Row 37 1.8 44.9%
8 kg Avangard - Light Munich8 kg Light Munich 37 8 44.9%
0.60 kg Weyermann - Carafa II0.6 kg Carafa II 31.5 415 3.4%
0.60 kg Crisp Malting - Brown Malt0.6 kg Brown Malt 32.7 65 3.4%
0.60 kg Belgian - Special B0.6 kg Special B 34 115 3.4%
17.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Magnum2.5 oz Magnum Hops Pellet 12.4 Boil 90 min 37.46 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Oregon Fruit - Black Currant Other Mash 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion 25 °C 100 °C 90 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.9 L. Suggest reducing initial water volume to 45.4 L and adding 10.5 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 76.72 L. Suggest reducing strike water volume to 33.65 L and adding 31.32 L sparge/top-off. 65
Strike water volume at mash thickness of 3.7 L/kg 65
Mash volume with grains (equipment estimates 73.7 L) 76.7
Grain absorption losses -17.8
Remaining sparge water volume (equipment estimates 9.6 L) 3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 47
Top off amount 3
Going into fermentor 50
Total: 68.7  
Equipment Profile Used: System Default
"BIOT#1_Baltic Porter" Baltic Porter beer recipe by Gabriella. All Grain, ABV 6.42%, IBU 37.46, SRM 28.22, Fermentables: (Brewers Malt 2-Row, Light Munich, Carafa II, Brown Malt, Special B) Hops: (Magnum) Other: (Black Currant)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-14 09:29 UTC