porter SJ/CS - Beer Recipe - Brewer's Friend

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porter SJ/CS

235 calories 24.2 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: 1.076 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 235 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Friday February 14th 2020
1.076
1.019
7.5%
28.2
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg 1886 Malt House - NY Pale Malt8 kg NY Pale Malt 35.64 3.5 41%
8 kg Weyermann - Vienna Malt8 kg Vienna Malt 37 3.5 41%
1 kg American - Victory1 kg Victory 34 28 5.1%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 2.6%
1 kg United Kingdom - Crystal 45L1 kg Crystal 45L 34 45 5.1%
1 kg Belgian - CaraMunich1 kg CaraMunich 33 50 5.1%
19.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Phoenix70 g Phoenix Hops Pellet 10 Boil 60 min 28.16 100%
70 g / $ 0.00
 
Yeast
Omega Yeast Labs - Kolsch I OYL-017
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 322 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: 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: 74.1 L. Suggest reducing strike water volume to 32.53 L and adding 28.7 L sparge/top-off. 61.2
Strike water volume at mash thickness of 3.1 L/kg 61.2
Mash volume with grains (equipment estimates 71.1 L) 74.1
Grain absorption losses -19.5
Remaining sparge water volume (equipment estimates 15.1 L) 9.2
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: 70.4  
Equipment Profile Used: System Default
"porter SJ/CS" Baltic Porter beer recipe by Gabriella. All Grain, ABV 7.47%, IBU 28.16, SRM 26.23, Fermentables: (NY Pale Malt, Vienna Malt, Victory, Chocolate, Crystal 45L, CaraMunich) Hops: (Phoenix)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-17 10:47 UTC