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Framinghammer Baltic Porter Clone

Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.37 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Lori Tetrick
Calories: 361 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)

Created: Tuesday April 3rd 2018

Original Gravity:

1.108

Final Gravity:

1.025

ABV (alternate):

12.3%

IBU (tinseth):

44.9

SRM (morey):

46.4

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 60°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 %
3.30 lb	Briess - LME Pale Ale3.3 lb LME Pale Ale	34.5	6	16.1%
1 lb	United Kingdom - Malted Naked Oats1 lb Malted Naked Oats	33	1.3	4.9%
11 lb	United Kingdom - Maris Otter Pale11 lb Maris Otter Pale	38	3.75	53.5%
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I	34	39	2.4%
2 lb	German - Dark Munich2 lb Dark Munich	36	10	9.7%
0.75 lb	United Kingdom - Roasted Barley0.75 lb Roasted Barley	29	550	3.6%
0.75 lb	Finland - Chocolate Malt0.75 lb Chocolate Malt	31	338	3.6%
1.25 lb	Brown Sugar1.25 lb Brown Sugar	45	15	6.1%
20.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	90 min	20.43	33.3%
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	45 min	17.53	33.3%
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	10 min	6.92	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Magnum (Pellet)		44.88	99.9%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Temperature	--	154 °F	60 min
	Mashout	Temperature	--	168 °F	10 min
2 gal		Sparge	--	170 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
5 tsp	Fermax Yeast Nutrient	Water Agt	Boil	15 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
12.70 g	Chalk	Water Agt	Mash	1 hr.
0.40 g	Calcium Chloride	Water Agt	Mash	1 hr.
1.60 g	Epsom Salt	Water Agt	Mash	1 hr.
1.60 g	Gypsum	Water Agt	Mash	1 hr.
2.70 g	Table Salt	Water Agt	Mash	1 hr.
5.70 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 tsp	Amylase enzyme	Water Agt	Mash	1 hr.
1 tsp	Amylase enzyme	Water Agt	Primary	1 days

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 634 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Forced Carbonation CO₂ Level: 2.4 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

1,505

Views

Brews

Public: Yup, Shared
Last Updated: 2019-05-03 22:56 UTC

System Default

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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Framinghammer Baltic Porter Clone

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