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Porter on Baltic Sea

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Raendin
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Wednesday March 8th 2017
1.060
1.014
5.9%
33.6
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Belgian - Pilsner5.5 kg Pilsner 37 1.6 54.5%
2 kg Belgian - Munich2 kg Munich 38 6 19.8%
0.50 kg American - Caramel / Crystal 20L0.5 kg Caramel / Crystal 20L 35 20 5%
0.50 kg American - Caramel / Crystal 150L0.5 kg Caramel / Crystal 150L 33 150 5%
0.40 kg American - Black Malt0.4 kg Black Malt 28 500 4%
0.20 kg American - Chocolate0.2 kg Chocolate 29 350 2%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 5%
0.50 kg Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) 38 275 5%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 60 min 18.98 33.3%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 30 min 14.58 33.3%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 33.3%
150 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Without black and chokolate malts Infusion -- 52 °C 20 min
25 L Without black and chocolate malts Infusion -- 67 °C 60 min
25 L Added black and chocolate. Mashout Infusion -- 78 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.45 L. Suggest reducing initial water volume to 45.4 L and adding 1.05 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 22.8
Mash volume with grains 28.8
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 33 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 46.5 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 40
Going into fermentor 40
Total: 39.3  
Equipment Profile Used: System Default
 
Notes

Both black and chocolate malts was steeped in the separate tun on 74C within 30 min and added to main mash tun on mashout stage. As described here: http://beersmith.com/blog/2011/11/17/brewing-beer-with-dark-grains-steeping-versus-mashing/

Dark sugar (275L) was prepared myself on the pan. Ordinal sugar from store was melted on moderate heat to dark color. Carefully! Melted sugar quickly caramelized on the pan during cooling.

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  • Last Updated: 2017-03-08 11:11 UTC