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Cathy the Great (Vanilla Porter)

260 calories 26 g 330 ml
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72.5% (ending kettle)
Calories: 260 calories (Per 330ml)
Carbs: 26 g (Per 330ml)
Created Monday December 5th 2016
1.084
1.020
8.4%
36.3
32.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Lager2.4 kg Lager 38 1.4 39.3%
2.20 kg United Kingdom - Munich2.2 kg Munich 37 6 36%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 4.9%
0.29 kg United Kingdom - Crystal Rye0.29 kg Crystal Rye 33 90 4.7%
0.22 kg United Kingdom - Oat Malt0.22 kg Oat Malt 28 2 3.6%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 3.3%
0.15 kg German - De-Husked Caraf I0.15 kg De-Husked Caraf I 32 340 2.5%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 1.6%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 4.1%
6.11 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops Pellet 10.2 Boil 60 min 36.33 100%
28 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 66.8 °C --
Starting Mash Thickness: 2.45 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Vanilla Extract Flavor Bottling --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.17 qt/lb 3.95 15.8  
Grain absorption losses -1.61 -6.5  
Remaining sparge water volume 2.65 10.6  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 4.76 19  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil volume (equipment estimates 3.21 g | 12.8 qt) 4.23 16.9  
Estimated amount in fermentor 4.23 16.9  
Total: 6.61 26.4
Equipment Profile Used: System Default
 
Notes

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=1X4XMN7

Added 1/3 teaspoon campden powder.

24L of Liquor
15L of Mash Water at 73.8C to mash at 66.5C
Yielded 16L of 1.084

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  • Last Updated: 2017-06-18 21:35 UTC