Goat Scrotum Baltic Porter - Beer Recipe - Brewer's Friend

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Goat Scrotum Baltic Porter

220 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.78 liters
Post Boil Size: 21.25 liters
Pre Boil Gravity: 13.5 °P (recipe based estimate)
Post Boil Gravity: 17.3 °P (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 220 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Wednesday May 11th 2022
17.3 °P
4.4 °P
7.1%
19.0
29.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 51.9%
2 kg Weyermann - Munich Type II (Dark)2 kg Munich Type II (Dark) 37 10 34.6%
0.75 kg United Kingdom - Pale Chocolate0.75 kg Pale Chocolate 33 207 13%
25 g Weyermann - Roasted Barley25 g Roasted Barley 29.9 432 0.4%
5.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Domestic Hallertau28 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 12.67 50%
28 g Domestic Hallertau28 g Domestic Hallertau Hops Pellet 3.9 Boil 15 min 6.29 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 546 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Big Storm Cape Coral Base Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.33 L Strike 69 °C 67 °C 60 min
14.1 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21.1
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17.8 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 27.8
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 21
Total: 34.5  
Equipment Profile Used: System Default
"Goat Scrotum Baltic Porter" Baltic Porter beer recipe by Brewer #182916. All Grain, ABV 7.1%, IBU 18.96, SRM 29.06, Fermentables: (Pilsner, Munich Type II (Dark), Pale Chocolate, Roasted Barley) Hops: (Domestic Hallertau) Other: (Epsom Salt, Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2022-05-11 15:31 UTC