Potteri - Beer Recipe - Brewer's Friend

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Potteri

195 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 24.85 liters
Post Boil Size: 21.83 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 99%
Calories: 195 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday October 5th 2021
1.064
1.010
7.1%
44.6
36.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Viking - Munich Light3.5 kg Munich Light 36 6 59.5%
1.50 kg Viking - Pilsner Malt1.5 kg Pilsner Malt 37 1.9 25.5%
0.20 kg Viking - Caramel 200 Malt0.2 kg Caramel 200 Malt 33 75 3.4%
0.23 kg Viking - Chocolate Light0.23 kg Chocolate Light 32 150 3.9%
0.30 kg Dingemans - Mroost 1400 MD (Debittered black malt)0.3 kg Mroost 1400 MD (Debittered black malt) 35 525 5.1%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.6%
5.88 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh (3.75 AA)30 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 2.7 Boil 60 min 9.86 33.3%
20 g Magnum20 g Magnum Hops Pellet 15 Boil 50 min 34.72 22.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 22.2%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 0 min 5.6%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 16.7%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Potassium Metabisulfite Water Agt Mash 1 days
2.50 g Baking Soda Water Agt Mash 1 hr.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Five Star Chemicals - Super Moss Fining Boil 10 min.
2 g Wyeast Yeast Nutrient Water Agt Boil 10 min.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 535 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 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
19.38 L Strike 69 °C 67 °C 60 min
10.18 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.9
Mash volume with grains 19.8
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16.6 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 24.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 19.5 L) 21.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 19.5
Total: 31.6  
Equipment Profile Used: System Default
"Potteri" Baltic Porter beer recipe by jokkejokine. All Grain, ABV 7.05%, IBU 44.58, SRM 36.6, Fermentables: (Munich Light, Pilsner Malt, Caramel 200 Malt, Chocolate Light, Mroost 1400 MD (Debittered black malt), Special B) Hops: (Hallertau Mittelfruh (3.75 AA), Magnum, Hallertau Mittelfruh, Saaz, Styrian Goldings) Other: (Potassium Metabisulfite, Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Five Star Chemicals - Super Moss, Wyeast Yeast Nutrient, Lactic acid)
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  • Last Updated: 2022-02-18 13:42 UTC