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Good Authority Baltic Porter

213 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.54 gallons
Post Boil Size: 11.04 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pithy & Wry x Students Brewing
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday December 29th 2020
1.065
1.011
7.1%
35.5
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 53%
5 lb American - Vienna5 lb Vienna 35 4 17.7%
3 lb American - Pilsner3 lb Pilsner 37 1.8 10.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.5%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.3%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 1.8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 1.8%
5 oz German - Carafa I5 oz Carafa I 32 340 1.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.8%
28.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Loral2 oz Loral Hops Pellet 10.4 Boil 45 min 30.88 57.1%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 2.18 14.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3 Boil 15 min 2.41 28.6%
3.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 993 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 18 2 2 10 148
100% RO
10 Gypsum
12 Chloride
10 Baking Soda
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.63 gal (50.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.63 gal (2.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.59 gal (74.38 qt). Suggest reducing initial strike volume to 9.74 gal (38.94 qt) and adding 6.59 gal (26.38 qt) sparge/top-off. 16.33 65.3  
Strike water volume (equipment estimates 16.42 g | 65.7 qt) 16.33 65.3  
Mash volume with grains (equipment estimates 18.69 g | 74.7 qt) 18.59 74.4  
Grain absorption losses -3.54 -14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.63 g | 50.5 qt) 12.54 50.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.04 44.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.04 g | 44.2 qt) 11 44  
Total: 16.33 65.3
Equipment Profile Used: System Default
 
Notes

Omega OYL114 Bayern

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  • Last Updated: 2023-09-22 13:27 UTC