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Coffee Baltic Porter

Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.35 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 15 minute extended hop boil time
Hop Utilization: 97%
Calories: 299 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)

Created: Thursday December 3rd 2020

Gingerbread porter

by Brew Cat

OG: 1.077 FG: 1.019 ABV: 7.7% IBU: 38

Original Gravity:

1.089

Final Gravity:

1.027

ABV (standard):

8.2%

IBU (tinseth):

36.8

SRM (morey):

36.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 90°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	40.5%
5 lb	Weyermann - Munich Type II (Dark)5 lb Munich Type II (Dark)	37	10	25.3%
4 lb	American - Vienna4 lb Vienna	35	4	20.3%
12 oz	Weyermann - Caramunich Type 312 oz Caramunich Type 3	34	57	3.8%
8 oz	Weyermann - Carafa II8 oz Carafa II	31.5	415	2.5%
8 oz	Crisp Malting - Chocolate Malt8 oz Chocolate Malt	32.66	450	2.5%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	2.5%
8 oz	Rice Hulls8 oz Rice Hulls	0	0	2.5%
316 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Yakima Chief Hops - Magnum0.8 oz Magnum Hops	Pellet	13.2	First Wort	0 min	33.86	44.4%
1 oz	Barth-Haas - Hallertauer Mittelfrüher1 oz Hallertauer Mittelfrüher Hops	Pellet	4.25	Whirlpool	0 min	2.89	55.6%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	Yakima Chief Hops - Magnum (Pellet)	33.86	44.4%
1 oz	Barth-Haas - Hallertauer Mittelfrüher (Pellet)	2.89	55.6%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.57 gal	Strike	168.93 °F	156 °F	60 min
4.35 gal	Batch Sparge	170 °F	--	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	15 min.
16 oz	Coffee		Flavor	Kegging	0 min.

Yeast

Omega Yeast Labs - Lutra Kveik OYL-071

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	90 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 156 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.99 psi Temp: 50 °F 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

Notes

Mash 60 minutes at 156°F (69°C) and sparge with 168°F (76°C) water. Boil 90 minutes, adding hops and Whirlfloc as indicated. Chill wort to 45°F (7°C), oxygenate, and pitch yeast. Raise temperature to 48°F (9°C) and ferment about 2 weeks or until activity slows. Gently raise temperature to 65°F (18°C) for 2–3 days for a diacetyl rest. Slowly lower temperature to 33°F (0.6°C) and hold 2–3 days. Clarify with gelatin and keg, adding Opus Coffee concentrate at packaging. Lager 4 weeks at 33°F (0.6°C) and serve.

Adapted from Opus Coffee Baltic Porter in May/June 2020 Zymurgy

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-12-03 21:50 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Coffee Baltic Porter

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