(2020-03-14) Baltic Porter (No Sparge) - Beer Recipe - Brewer's Friend

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(2020-03-14) Baltic Porter (No Sparge)

276 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 14.1 °P (recipe based estimate)
Post Boil Gravity: 20.1 °P (recipe based estimate)
Efficiency: 70.5% (brew house)
Source: Zymurgy Jan/Feb '07
Calories: 276 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Friday March 13th 2020
20.1 °P
4.6 °P
8.5%
35.8
25.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 60.3%
5 lb German - Munich Dark5 lb Munich Dark 37 15.5 27.4%
1 lb Belgian - Special B1 lb Special B 34 115 5.5%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 2.7%
6 oz German - Chocolate Wheat6 oz Chocolate Wheat 31 413 2.1%
3 oz United Kingdom - Coffee Malt3 oz Coffee Malt 36 150 1%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley 29 550 1%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 13.96 19.4%
0.75 oz Perle0.75 oz Perle Hops Pellet 8 Boil 75 min 19.45 48.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.5 Boil 20 min 2.35 32.3%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Chalk Water Agt Mash 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 tsp Epsom Salt Water Agt Mash 1 hr.
0.10 tsp Table Salt Water Agt Mash 1 hr.
1.25 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 873 B cells required
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 873 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 5 26 40 21 137
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.6 gal Beta Temperature -- 146 °F 30 min
Alpha Temperature -- 160 °F 60 min
40% Thick Decoction -- 200 °F 20 min
Mash-Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 8.75 35  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 11.28 45.1
Equipment Profile Used: System Default
 
Notes

Pulled decoction after 15 minutes of the 160* rest. After pulling decoction grains, ramped main mash a few degrees back to 160, then added dark grains to MAIN mash (reserved until then). Then proceeded with decoction. Yeast = 2 packs 34/70 for attenuation and about 500B count slurry of freshly harvested IO-Harvest for malt focus.



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  • Last Updated: 2020-08-07 13:01 UTC