baltic porter - Beer Recipe - Brewer's Friend

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baltic porter

258 calories 27.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 25.67 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)
Created: Friday February 28th 2020
1.083
1.022
8.0%
34.0
29.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.12 kg Weyermann - Vienna Malt3.12 kg Vienna Malt 37 3.5 48%
2.27 kg Weyermann - Munich Type I2.265 kg Munich Type I 38 6 34.8%
0.14 kg Simpsons - Chocolate Malt0.137 kg Chocolate Malt 31.7 444 2.1%
0.25 kg Weyermann - Melanoidin0.252 kg Melanoidin 34.5 27 3.9%
0.54 kg Belgian - Special B0.543 kg Special B 34 115 8.3%
0.19 kg Weyermann - Oak Smoked Wheat Malt0.189 kg Oak Smoked Wheat Malt 38 2 2.9%
6.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Mash 60 min 6.49 45.5%
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 21.47 18.2%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 20 min 6.07 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Sparge 1 hr.
1.12 ml Phosphoric acid Water Agt Mash 1 hr.
3.18 g Phosphoric acid Water Agt Sparge 1 hr.
7.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 50 100 78 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.8 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 20.8
Mash volume with grains 25
Grain absorption losses -6.5
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 12.4 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 25.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Going into fermentor 17
Total: 33.2  
Equipment Profile Used: System Default
"baltic porter" Baltic Porter beer recipe by pascua. All Grain, ABV 8.01%, IBU 34.03, SRM 29.12, Fermentables: (Vienna Malt, Munich Type I, Chocolate Malt, Melanoidin, Special B, Oak Smoked Wheat Malt) Hops: (Centennial, Columbus, Saaz) Other: (Gypsum, Baking Soda, Phosphoric acid, Calcium Chloride (dihydrate), Epsom Salt)
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  • Last Updated: 2023-11-12 15:35 UTC