Palanquin - Beer Recipe - Brewer's Friend

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Palanquin

366 calories 38.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Arthur McLean
Hop Utilization: 93%
Calories: 366 calories (Per 12oz)
Carbs: 38.5 g (Per 12oz)
Created: Thursday January 13th 2022
1.109
1.029
10.5%
61.3
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Avangard - Pilsner10 lb Pilsner 37.3 1.7 45.5%
5 lb Avangard - Munich Dark5 lb Munich Dark 37.1 12 22.7%
2 lb Weyermann - Carafa Special Type II2 lb Carafa Special Type II 29.9 425 9.1%
2 lb GB - Invert Sugar No 32 lb Invert Sugar No 3 36 45.6 9.1%
1.50 lb Muntons - Chocolate Malt1.5 lb Chocolate Malt 30.8 350 6.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.5%
0.50 lb American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L 33 150 2.3%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum (15 AA)1 oz Magnum (15 AA) Hops Pellet 13 Boil 75 min 31.54 25%
1 oz Magnum (15 AA)1 oz Magnum (15 AA) Hops Pellet 13 Boil 45 min 27.71 25%
1 oz Yakima Chief Hops - German Tettnang (4.5 AA)1 oz Yakima Chief Hops - German Tettnang (4.5 AA) Hops Pellet 4.5 Boil 5 min 2.08 25%
1 oz Yakima Chief Hops - German Tettnang (4.5 AA)1 oz Yakima Chief Hops - German Tettnang (4.5 AA) Hops Pellet 4.5 Dry Hop 7 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.35 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc tablet Water Agt Boil 1 hr.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1022 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 63 °F 132 °F --
5 gal 132 °F 132 °F 10 min
5 gal 132 °F 144 °F --
5 gal 144 °F 144 °F 45 min
5 gal 144 °F 155 °F --
5 gal 155 °F 155 °F 30 min
5 gal 155 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 2.32 g | 9.3 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 6.55 26.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 9.13 36.5
Equipment Profile Used: System Default
"Palanquin" Baltic Porter beer recipe by Arthur McLean. All Grain, ABV 10.53%, IBU 61.33, SRM 50, Fermentables: (Pilsner, Munich Dark, Carafa Special Type II, Invert Sugar No 3, Chocolate Malt, Flaked Barley, Caramel / Crystal 150L) Hops: (Magnum (15 AA), Yakima Chief Hops - German Tettnang (4.5 AA)) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Whirlfloc tablet)
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  • Last Updated: 2022-02-15 05:41 UTC