Guido's Porter II - Beer Recipe - Brewer's Friend

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Guido's Porter II

208 calories 18.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 16.3 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jan Roos
Calories: 208 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Thursday September 1st 2016
1.068
1.013
7.3%
45.0
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg United Kingdom - Maris Otter Pale2.25 kg Maris Otter Pale 38 3.75 47.1%
1 kg German - Smoked Malt1 kg Smoked Malt 37 3 20.9%
550 g United Kingdom - Crystal 30L550 g Crystal 30L 34 30 11.5%
175 g Belgian - Chocolate175 g Chocolate 30 340 3.7%
300 g German - Munich Light300 g Munich Light 37 6 6.3%
250 g Belgian Candi Sugar - Amber/Brown (60L)250 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.2%
250 g German - Carafa III250 g Carafa III 32 535 5.2%
4,775 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 6.2 Boil 60 min 24.34 40%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 6.2 Whirlpool at 80 °C 10 min 3.8 13.3%
25 g Willamette25 g Willamette Hops Pellet 5 Boil 30 min 13.83 33.3%
10 g Willamette10 g Willamette Hops Pellet 5 Whirlpool at 80 °C 10 min 3.07 13.3%
75 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Alkmaar 2e kwartaal 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 7 51 68 38 142
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 62 °C 45 min
20 L Temperature -- 72 °C 45 min
20 L Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.6 L) 24.3
Mash volume with grains (equipment estimates 30.6 L) 27.2
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 22.4 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16.4
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 16.3
Total: 24.3  
Equipment Profile Used: System Default
"Guido's Porter II" Baltic Porter beer recipe by Jan Roos. BIAB, ABV 7.28%, IBU 45.04, SRM 40.22, Fermentables: (Maris Otter Pale, Smoked Malt, Crystal 30L, Chocolate, Munich Light, Belgian Candi Sugar - Amber/Brown (60L), Carafa III) Hops: (East Kent Goldings, Willamette)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-09-28 20:22 UTC