Brewer's Friend

Print

Baltic Porter

280 calories 29.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 280 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Friday November 10th 2017
1.084
1.022
8.2%
31.0
26.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb United Kingdom - Maris Otter Pale24 lb Maris Otter Pale 38 3.75 87.3%
2 lb American - Caramel / Crystal 30L2 lb Caramel / Crystal 30L 34 30 7.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.5%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 10.13 21.4%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 7.78 21.4%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 20 min 8.18 28.6%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 10 min 4.9 28.6%
7 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.23 gal (56.93 qt). Suggest reducing strike water volume to 9.8 gal (39.2 qt) and adding 2.23 gal (8.93 qt) sparge/top-off. 12.03 48.1  
Strike water volume at mash thickness of 1.75 qt/lb 12.03 48.1  
Mash volume with grains 14.23 56.9  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 2.66 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.76 g | 47.1 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.69 58.8
Equipment Profile Used: System Default
 
Notes

Start fermentation at 70+. Then move to 60 deg

--
Start heating 23 gal h2o @ 10:40

mash vol = (mash thickness X lbs of grain / 4 ) + dead space + liquid in hoses = (1.5 * 27 / 4) + 0.22 + 0.5 = 11 gallons

Mash conversion @ 11:30
Circulation @ 11:38

Initial pH 5.5
added pinch of gypsym
5.39 pH
added another pinch
5.13

Sparge water:
pH 7.34
Added 12ml lactic
PH 6.5
Added 2pinch gypsum

12:45: Mash out
1st runnings OG = 1.066
OG: 1.062
All OG readings above might be low (refractometer)

1:37: Boil start, add 1.5 oz fuggles 4.5oz alpha
2:08: 1.5 oz fuggles
2:18: 2 oz wllamette 5.1%
2:22: 2 tsp irish moss
2:28: 2oz willamette
2:38: boil off (1.5 gallons evaporated)

OG after chilling (hydrometer): 1.076 @ 80deg F
Corrected 1.079
OG refractometer 1.070 (corrected)

Split into 2 fermenters
Ferment in garage ~ 60F

Racked to 5 gall carboy on 11/19, refractometer read 1.038 (off), gunnar’s read 1.029

Took hydrometer reading on 11/26 @ 1.024 @ 66F

Last Updated and Sharing
 
534
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-11-10 15:27 UTC