Zek's Porter - Beer Recipe - Brewer's Friend

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Zek's Porter

299 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 299 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Wednesday April 1st 2020
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People's Porter

by matlab_

OG: 1.079 FG: 1.018 ABV: 8.1% IBU: 35

1.090
1.020
9.1%
37.9
29.9
5.4
11.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Dark Munich9 lb Dark Munich $ 1.30 / lb
$ 11.70 		36 10 54.1%
4 lb Dry Malt Extract - Pilsen4 lb Dry Malt Extract - Pilsen 42 2 24.1%
0.50 lb Briess - American - Caramel Malt - 60L0.5 lb American - Caramel Malt - 60L 35.4 60 3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3%
6 oz German - Carafa II6 oz German - Carafa II 32 425 2.3%
4 oz American - Chocolate4 oz American - Chocolate 29 350 1.5%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3%
1.50 lb German - Bohemian Pilsner1.5 lb German - Bohemian Pilsner 38 1.9 9%
16.62 lbs / $ 11.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Phoenix1 oz Phoenix Hops Pellet 10.17 Boil 60 min 27.81 50%
1 oz Phoenix1 oz Phoenix Hops Pellet 10.17 Boil 10 min 10.08 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
0.50 each Whirlfloc Other Boil 20 min.
20 g Wyeast - Beer Nutrient Other Boil 20 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Blackmuse's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion 160 °F 150 °F 60 min
20 qt Sparge -- 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.31 25.3  
Mash volume with grains (equipment estimates 7.22 g | 28.9 qt) 7.32 29.3  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 1.7 6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.4 21.6  
Top off amount 0.1 0.4  
Going into fermentor 5.5 22  
Total: 8.02 32.1
Equipment Profile Used: System Default
"Zek's Porter" Baltic Porter beer recipe by Blackmuse. All Grain, ABV 9.1%, IBU 37.89, SRM 29.92, Fermentables: ( Dark Munich, Dry Malt Extract - Pilsen, American - Caramel Malt - 60L, Special B, German - Carafa II, American - Chocolate, Rice Hulls, German - Bohemian Pilsner) Hops: (Phoenix) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Whirlfloc, Beer Nutrient)
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  • Last Updated: 2021-03-05 23:10 UTC