Baltic Porter MK1 - Beer Recipe - Brewer's Friend

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Baltic Porter MK1

337 calories 34.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 70 min
Batch Size: 29.5 liters (fermentor volume)
Pre Boil Size: 34.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Shaun
Calories: 337 calories (Per 500ml)
Carbs: 34.7 g (Per 500ml)
Created: Tuesday June 20th 2017
1.072
1.018
7.1%
36.4
66.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 8.51 48.6%
4.10 kg German - Vienna4.1 kg Vienna 37 9.18 33.2%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 1132.64 4%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 121.26 4%
0.60 kg Flaked Barley0.6 kg Flaked Barley 32 4.37 4.9%
0.10 kg German - Carafa III0.1 kg Carafa III 32 1426.18 0.8%
0.35 kg German - Acidulated Malt0.35 kg Acidulated Malt 27 7.58 2.8%
0.10 kg Dry Malt Extract - Light0.1 kg Dry Malt Extract - Light 42 9.18 0.8%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose 46 0 0.8%
12.35 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 13.4 Boil 60 min 36.41 100%
35 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 12 min.
0.50 tsp Yeast Nutrient Other Boil 12 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 258 B cells required
Yeast Cake from American Amber
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 258 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Condition      
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2MV7XRX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Rest 1 Temperature -- 68 °C 80 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 36.5
Mash volume with grains 44.5
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 12.8 L) 11
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 36.3 L) 34.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 29.5
Going into fermentor 29.5
Total: 47.4  
Equipment Profile Used: System Default
 
Notes

ACID MALT must be split across both mashes

Water Steps/Process:
38 Litres in the BM (40L Kettle). 23L of RO, 15 Litres of Tap.
Add 1/2 Campden Tablet to Drive off Chlorine. Add and Mix all Salts.
2.5g Gypsum, 1.5g Epsom Salt, 3g Table Salt, 1.8g Calcium Chloride.
Drain back 19 Litres to Bucket for Mash 2.

Prepare 10 Litres RO Water for Sparge. Acidify with 0.65ml CRS. Sparge at 70*

Yeast: Rack Directly onto Yeast Cake for American Amber (US-05) https://www.brewersfriend.com/homebrew/brewsession/179996

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  • Last Updated: 2017-10-08 13:54 UTC