Spite Row Baltic Porter III - Beer Recipe - Brewer's Friend

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Spite Row Baltic Porter III

255 calories 28.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 32.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 255 calories (Per 330ml)
Carbs: 28.6 g (Per 330ml)
Created: Tuesday August 5th 2014
1.082
1.024
8.2%
33.7
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 39.1%
2 kg German - Munich Light2 kg Munich Light 37 6 26.1%
0.83 kg German - CaraMunich I0.83 kg CaraMunich I 34 39 10.8%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 1.3%
0.17 kg German - Carafa III0.17 kg Carafa III 32 535 2.2%
0.07 kg United Kingdom - Chocolate0.07 kg Chocolate 34 425 0.9%
1.50 kg German - Vienna1.5 kg Vienna 37 4 19.6%
7.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Perle38 g Perle Hops Leaf/Whole 7.7 Boil 60 min 33.65 100%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.83 tbsp Toasted oak chips Spice Secondary --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 396 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
5g chalk
5g baking soda

Last time I brewed BIAB I overshot by a few litres. Going to reserve 5 litres of liquor to add if I come in under volume or over gravity.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.8 L Sparge -- 66 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 19.2
Mash volume with grains 24.2
Grain absorption losses -7.7
Remaining sparge water volume 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 32.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 23.8 L) 20
Estimated amount in fermentor 20
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

May split post fermentation and age half for a few days on toasted oak chips.

At least three months conditioning.

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  • Last Updated: 2015-09-27 13:51 UTC