Baltic Burial - Beer Recipe - Brewer's Friend

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Baltic Burial

302 calories 26.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21.25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zeletochoy
Calories: 302 calories (Per 330ml)
Carbs: 26.4 g (Per 330ml)
Created: Thursday April 25th 2019
1.098
1.018
10.5%
33.2
49.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Munich2.5 kg Munich 37 6 30.3%
2 kg Smoked Malt2 kg Smoked Malt 37 5 24.2%
1.25 kg Muntons - Extra Light Dry Malt Extract (DME)1.25 kg Extra Light Dry Malt Extract (DME) 44 3.2 15.2%
750 g Weyermann - CaraAmber750 g CaraAmber 37 27 9.1%
500 g Briess - Rye Malt500 g Rye Malt 36.8 3.7 6.1%
450 g Weyermann - Caramunich Type 3450 g Caramunich Type 3 34 57 5.5%
350 g Weyermann - Carafa Special Type III350 g Carafa Special Type III 29.9 525 4.2%
250 g American - Chocolate250 g Chocolate 29 350 3%
200 g Franco-Belges - Belgian Candi Sugar - Dark (275L)200 g Belgian Candi Sugar - Dark (275L) 38 159.82 2.4%
8,250 g / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - Centennial25 g Centennial Hops Pellet 8.4 First Wort 60 min 22.07 50%
25 g Yakima Valley Hops - Simcoe25 g Simcoe Hops Pellet 12.9 Boil 10 min 11.17 50%
50 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.50 g Baking Soda Water Agt Mash 0 min.
1.50 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
1 g Whirlfloc Fining Boil 10 min.
10 g Yeast Nutrient Other Boil 10 min.
2 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Infusion 68 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.7 L) 28
Mash volume with grains (equipment estimates 36.2 L) 32.5
Grain absorption losses -6.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 25 L) 21.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Volume into fermentor 19
Total: 28  
Equipment Profile Used: System Default
 
Notes

Candi sugar is actually caramel

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  • Last Updated: 2024-04-04 14:03 UTC