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Porter

327 calories 33.2 g 0.5 L
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 61% (ending kettle)
Source: Me
Calories: 327 calories (Per 0.5L)
Carbs: 33.2 g (Per 0.5L)
Created Thursday February 4th 2021
1.070
1.017
7.0%
44.8
41.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 kg Crisp Malting - Finest Maris Otter7.4 kg Finest Maris Otter 38 3 80.4%
700 g Crisp Malting - Crystal 60L700 g Crystal 60L 33.1 60 7.6%
500 g Bestmalz - BEST Munich Dark 500 g BEST Munich Dark 36.23 11 5.4%
300 g Crisp Malting - Chocolate Malt300 g Chocolate Malt 32.66 450 3.3%
300 g Crisp Malting - Black300 g Black 34.5 600 3.3%
9,200 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Chinook23 g Chinook Hops Pellet 13 Boil 60 min 27.17 31.5%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 15 min 17.59 68.5%
73 g / kr 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21.74 L Infusion 67 °C 60 min
13.56 L Sparge 76 °C 15 min
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
14 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Stavanger, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
Strike water volume at mash thickness of 0.96 qt/lb 4.9
Grain absorption losses -2.4
Remaining sparge water volume 5.2
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 8.21 g | 32.8 qt) 7.4
Boil off losses -1.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 5.79 g | 23.2 qt) 6.6
Estimated amount in fermentor 6.6
Total: 35.4  
Equipment Profile Used: System Default
"Porter" Baltic Porter beer recipe by Me. All Grain, ABV 6.95%, IBU 44.76, SRM 41.7, Fermentables: (Finest Maris Otter, Crystal 60L, BEST Munich Dark , Chocolate Malt, Black) Hops: (Chinook, Northern Brewer) Other: (Gypsum, Salt, 5.2 pH Stabilizer)
Last Updated and Sharing
 
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  • Last Updated: 2021-02-07 20:02 UTC