Oo Mini Imperial Baltic Porter Clone - Beer Recipe - Brewer's Friend

Oo Mini Imperial Baltic Porter Clone

199 calories 20.5 g
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Without a Clue Brewing
Calories: 199 calories (Per )
Carbs: 20.5 g (Per )
URL: https://pohjalabeer.com/
Created: Saturday December 23rd 2023
1.060
1.015
6.0%
65.9
40.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 54.9%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 15.7%
15 oz Weyermann - Carafa Special Type II15 oz Carafa Special Type II 29.9 425 7.4%
8 oz Dingemans - Special B8 oz Special B 33.1 125 3.9%
8 oz Weyermann - Chocolate Rye8 oz Chocolate Rye 29.9 240 3.9%
5 oz Avangard - Pale Ale Malt5 oz Pale Ale Malt 39 2 2.5%
8 oz Briess - Caramel Malt - 120L8 oz Caramel Malt - 120L 34.5 120 3.9%
1 lb Turbinado1 lb Turbinado 44 10 7.8%
204 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8.6 Boil 1 min 1.32 33.3%
1 oz Magnum1 oz Magnum Hops Pellet 11.3 Boil 60 min 40.24 33.3%
1 oz Magnum1 oz Magnum Hops Pellet 11.3 Boil 20 min 24.37 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
2.60 g Gypsum Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Sparge 1 hr.
4.90 g Baking Soda Water Agt Mash 45 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash PH 5.05 add 4.9g Baking soda at 15 minutes in.
PH for First runoff 5.14

12/25 4pm pitched 72. 8pm hit target of 58f
Mash Chemistry and Brewing Water Calculator
 
Notes

12/25

Mash @ 151 (160 strike)
Sparge @ 172 (165 by end) (183 sparge)
5.5 gal 1.6 og

1/1 Raised temp to 68 and held til eod 1/12

1/12 FG 1.012 Begin cold crash

1/28 kegged 5 gallons and carbed in chest freezer at 34f 11PSI

Grist. We scale this grist bill in this proportion to hit a starting gravity of 25° Plato after boil, and boil aggressively to ensure rich caramelisation.

58.9% Pilsner zero (Viking)
17% Munich (light) (Viking)
8.5% Carafa type 2 special (Weyermann)
4.2% Special B (Dingemans)
4.2% Chocolate malt dark (Viking)
4.2% Cara 300 (Viking)
2.8% Cara pale (Viking)
A further 15% of the fermentables will come from a dark sugar added at the start of the boil.

We mash for approximately 60 minutes at 62°C, then rise to 72°C for 15 minutes, before finally mashing out at 78°C and starting the latter.

We would look to start the boil at approximately 24°, with a pH of 5.1

Over the 60 minute boil we bitter to approximately 60—70 IBU with Magnum, and add 0.64g/L of Northern Brewer at the end of the boil

We ferment Öö at cool temps of around 18°C with WLP090, San Diego Super yeast, which we use as our house strain. We expect this to finish at approximately 7° Plato

Following the main fermentation, we’ll crash this to –1°c and hold it there until it’s tasty, removing the yeast. It’s not uncommon for this to sit for several weeks at cold temperatures lagering!

Additional notes:

We use Viking malt from Finland for the majority of our base malts and they have a very British style.

US-05 is an adequate substitute for WLP090, and may be preferable if you cannot create a healthy yeast starter

We’re using protafloc and yeast nutrients, these can be added as appropriate during the boil

View Count: 132
Brew Count: 1
Last Updated: 2024-02-01 21:49 UTC

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