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Korporalens trøst 24

326 calories 27.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 80 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Major&Corporal
Calories: 326 calories (Per 330ml)
Carbs: 27.5 g (Per 330ml)
Created: Wednesday January 10th 2024
1.106
1.018
11.5%
43.1
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.38 kg United Kingdom - Maris Otter Pale4.38 kg Maris Otter Pale 38 3.75 41%
1.50 kg Munich - Light 10L1.5 kg Munich - Light 10L 33 10 14%
0.80 kg Munich Dark 20L0.8 kg Munich Dark 20L 34 20 7.5%
0.71 kg German - Wheat Malt0.71 kg Wheat Malt 37 2 6.6%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 4.7%
1.05 kg United Kingdom - Dark Crystal 80L1.05 kg Dark Crystal 80L 33 80 9.8%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 4.7%
0.35 kg Brown Sugar0.35 kg Brown Sugar 45 15 3.3%
0.90 kg Dry Malt Extract - Dark0.9 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 8.4%
10.69 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Summit40 g Summit Hops Pellet 15.5 Boil 40 min 43.13 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Lakrisrot Spice Boil 20 min.
5 g Irish Moss Spice Boil 10 min.
1 each Gjærnæring Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 602 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6 g/l       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 0 2 13 2 31
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XLCT18S
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion Infusion -- 66 °C 90 min
Infusion Infusion -- 70 °C 10 min
6 L Sparge Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 28.3
Mash volume with grains 34.6
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 13 L) 8.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31.2 L) 27
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

24 liters in total.

OG ended up on 1101. Very low yield with this volume of grain.

This Porter is on the north side of the bitterness area for porters, but it works with the sweet malty notes. Also we used more Caramel malt than i the predessor Jomars Mørk. Wich was an sucsess

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  • Last Updated: 2024-01-12 07:04 UTC