Framinghammer Baltic Porter Clone - Beer Recipe - Brewer's Friend

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Framinghammer Baltic Porter Clone

361 calories 35.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.37 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Lori Tetrick
Calories: 361 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Tuesday April 3rd 2018
1.108
1.025
12.3%
44.9
46.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Pale Ale3.3 lb LME Pale Ale 34.5 6 16.1%
1 lb United Kingdom - Malted Naked Oats1 lb Malted Naked Oats 33 1.3 4.9%
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 53.5%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.4%
2 lb German - Dark Munich2 lb Dark Munich 36 10 9.7%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 3.6%
0.75 lb Finland - Chocolate Malt0.75 lb Chocolate Malt 31 338 3.6%
1.25 lb Brown Sugar1.25 lb Brown Sugar 45 15 6.1%
20.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 90 min 20.43 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 45 min 17.53 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 10 min 6.92 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Fermax Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
12.70 g Chalk Water Agt Mash 1 hr.
0.40 g Calcium Chloride Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
2.70 g Table Salt Water Agt Mash 1 hr.
5.70 ml Phosphoric acid Water Agt Mash 1 hr.
1 tsp Amylase enzyme Water Agt Mash 1 hr.
1 tsp Amylase enzyme Water Agt Primary 1 days
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 634 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 154 °F 60 min
Mashout Temperature -- 168 °F 10 min
2 gal Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.43 g | 37.7 qt) 8.24 33  
Mash volume with grains (equipment estimates 10.71 g | 42.8 qt) 9.52 38.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 6.37 25.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 8.24 33
Equipment Profile Used: System Default
"Framinghammer Baltic Porter Clone" Baltic Porter beer recipe by Lori Tetrick. BIAB, ABV 12.29%, IBU 44.88, SRM 46.35, Fermentables: (LME Pale Ale, Malted Naked Oats, Maris Otter Pale, CaraMunich I, Dark Munich, Roasted Barley, Chocolate Malt, Brown Sugar) Hops: (Magnum) Other: (Fermax Yeast Nutrient, Whirlfloc, Chalk, Calcium Chloride, Epsom Salt, Gypsum, Table Salt, Phosphoric acid, Amylase enzyme)
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  • Last Updated: 2019-05-03 22:56 UTC