the Plague - Beer Recipe - Brewer's Friend

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the Plague

273 calories 23.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 105 min
Batch Size: 14.5 liters (ending kettle volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 56% (ending kettle)
Source: Gustavo Marsan
Calories: 273 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Tuesday May 12th 2020
1.089
1.015
9.7%
65.0
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 50%
2 kg American - Munich - Light 10L2 kg Munich - Light 10L 33 10 25%
1 kg Belgian - Chocolate1 kg Chocolate 30 340 12.5%
0.50 kg American - Munich - Dark 20L0.5 kg Munich - Dark 20L 33 20 6.3%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 3.1%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 3.1%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 75 min 57.31 33.3%
50 g Tettnanger50 g Tettnanger Hops Pellet 2.5 Boil 12 min 7.66 66.7%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 5 14 43 30 17
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume 3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 18.5
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 8.2 L) 14.5
Estimated amount in fermentor 14.5
Total: 27.4  
Equipment Profile Used: System Default
"the Plague" Baltic Porter beer recipe by Gustavo Marsan. All Grain, ABV 9.73%, IBU 64.98, SRM 50, Fermentables: (Pale 2-Row, Munich - Light 10L, Chocolate, Munich - Dark 20L, CaraMunich I, Carafa III) Hops: (Columbus, Tettnanger) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2020-06-09 00:45 UTC