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<something>

225 calories 21.7 g 16 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 9.75 gallons (fermentor volume)
Pre Boil Size: 11.91 gallons
Post Boil Size: 10.79 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 73% (brew house)
Source: David Swager
Hop Utilization: 92%
Calories: 225 calories (Per 16oz)
Carbs: 21.7 g (Per 16oz)
Created: Wednesday December 9th 2020
1.068
1.015
6.9%
20.7
25.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Great Western - California Select 2-Row Malt15 lb California Select 2-Row Malt 37 2 60%
7 lb Briess - Bonlander Munich Malt 10L7 lb Bonlander Munich Malt 10L 35.9 10 28%
1 lb Viking - Caramel 1001 lb Caramel 100 35 50.8 4%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2%
0.50 lb Bairds - United Kingdom - Roasted Barley0.5 lb United Kingdom - Roasted Barley 29 550 2%
0.50 lb Belgian - Special B0.5 lb Belgian - Special B 34 115 2%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tettnanger40 g Tettnanger Hops Pellet 3.4 First Wort 0 min 9.13 55.6%
26 g Artisan - Saaz (Czech)26 g Saaz (Czech) Hops Pellet 3.5 First Wort 0 min 6.11 36.1%
6 g Artisan - Simcoe6 g Simcoe Hops Pellet 13.6 First Wort 0 min 5.48 8.3%
72 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 1072 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Brown Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 27 55 70 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 gal Infusion 156 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.1 gal (48.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.1 gal (0.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.29 gal (69.14 qt). Suggest reducing initial strike volume to 10 gal (40 qt) and adding 5.29 gal (21.14 qt) sparge/top-off. 15.29 61.1  
Strike water volume (equipment estimates 15.47 g | 61.9 qt) 15.29 61.1  
Mash volume with grains (equipment estimates 17.47 g | 69.9 qt) 17.29 69.1  
Grain absorption losses -3.13 -12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.1 g | 48.4 qt) 11.91 47.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 9.75 g | 39 qt) 10.79 43.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 10.79 g | 43.2 qt) 9.75 39  
Total: 15.29 61.1
Equipment Profile Used: System Default
"<something>" Baltic Porter beer recipe by David Swager. BIAB, ABV 6.92%, IBU 20.73, SRM 25.02, Fermentables: ( California Select 2-Row Malt, Bonlander Munich Malt 10L, Caramel 100, Pale Chocolate, Flaked Oats, United Kingdom - Roasted Barley, Belgian - Special B) Hops: (Tettnanger, Saaz (Czech), Simcoe) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Whirlfloc)
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  • Last Updated: 2020-12-13 18:17 UTC