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Framinghammer (modified)

329 calories 35.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jack Hendler
Calories: 329 calories (Per 12oz)
Carbs: 35.4 g (Per 12oz)
Created: Thursday August 6th 2020
1.098
1.027
10.3%
59.1
30.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 67.5%
2 lb Munich - Dark 20L2 lb Munich - Dark 20L 33 20 10.4%
1.25 lb Brown Sugar1.25 lb Brown Sugar - (late boil kettle addition) 45 15 6.5%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 5.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.9%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.9%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.6%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Pekko1.3 oz Pekko Hops Pellet 15.6 Boil 60 min 59.1 100%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
48 - 52 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 972 B cells required
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 972 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.62 psi       Temp: 40 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Saccharification Rest Infusion 154 °F 154 °F 60 min
Mash Out Temperature 154 °F 190 °F 15 min
3 gal Fly Sparge Fly Sparge 190 °F 190 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.21 g | 40.8 qt) 9.5 38  
Mash volume with grains (equipment estimates 11.65 g | 46.6 qt) 10.94 43.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.71 g | 30.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/jacks-abby-brewings-framinghammer-recipe/

Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).

If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.

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  • Last Updated: 2020-08-11 13:25 UTC