GABS 2025 Cookie Porter - Beer Recipe - Brewer's Friend

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GABS 2025 Cookie Porter

247 calories 24.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 800 liters (fermentor volume)
Pre Boil Size: 850 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)
Created: Thursday April 10th 2025
1.080
1.019
8.0%
24.7
46.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 kg Voyager Craft Malt - Veloria Schooner200 kg Veloria Schooner 35.9 3.6 66%
25 kg Voyager Craft Malt - Biscuit25 kg Biscuit 36.3 15.23 8.3%
12 kg Voyager Craft Malt - Chocolate12 kg Chocolate 34.5 406.09 4%
25 kg Weyermann - CaraAroma25 kg CaraAroma 36 140 8.3%
8 kg Voyager Craft Malt - Roast Barley8 kg Roast Barley 33.1 609.14 2.6%
25 kg Flaked Oats25 kg Flaked Oats 33 2.2 8.3%
8 kg Lactose (Milk Sugar)8 kg Lactose (Milk Sugar) 41 1 2.6%
303 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Yakima Valley Hops - Chinook500 g Chinook Hops Pellet 12.2 Boil 60 min 15.41 31.3%
550 g Charles Faram - Fuggles550 g Fuggles Hops Pellet 5.3 Boil 30 min 5.66 34.4%
550 g Charles Faram - Fuggles550 g Fuggles Hops Pellet 5.3 Boil 15 min 3.65 34.4%
1,600 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 ml Vanilla extract Flavor Secondary 0 min.
3 kg Cocao Nibs Flavor Secondary 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Kilograms
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 5413 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
764.73 L Strike 75 °C 68 °C 60 min
Starting Mash Thickness: 2.61 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 813.7 L. Suggest reducing initial water volume to 45.4 L and adding 768.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 964.65 L 770
Strike water volume at mash thickness of 2.6 L/kg 770
Mash volume with grains 964.7
Grain absorption losses -295
Remaining sparge water volume (equipment estimates 334.4 L) 370.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 5.3
Pre boil volume (equipment estimates 813.7 L) 850
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -8
Post boil Volume 800
Going into fermentor 800
Total: 1140.6  
Equipment Profile Used: System Default
"GABS 2025 Cookie Porter" Baltic Porter beer recipe by Brewer #435273. All Grain, ABV 7.96%, IBU 24.72, SRM 46.46, Fermentables: (Veloria Schooner, Biscuit, Chocolate, CaraAroma, Roast Barley, Flaked Oats, Lactose (Milk Sugar)) Hops: (Chinook, Fuggles) Other: (Vanilla extract, Cocao Nibs)
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  • Last Updated: 2025-04-17 05:29 UTC