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Strutter - LTM

293 calories 30.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stéphane Robichaud
Calories: 293 calories (Per 330ml)
Carbs: 30.9 g (Per 330ml)
Created: Thursday May 16th 2019
1.094
1.025
9.2%
54.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 kg American - Pilsner5.9 kg Pilsner 37 1.8 68.4%
1.14 kg Munich - Light 10L1.14 kg Munich - Light 10L 33 10 13.2%
0.22 kg Caramel / Crystal 60L0.22 kg Caramel / Crystal 60L 34 60 2.6%
0.46 kg American - Caramel / Crystal 150L0.46 kg Caramel / Crystal 150L 33 150 5.3%
0.68 kg American - Chocolate0.68 kg Chocolate 29 350 7.9%
0.22 kg German - Carafa II0.22 kg Carafa II 32 425 2.6%
8.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cascade28 g Cascade Hops Pellet 7 Boil 0 min 50%
28 g Summit28 g Summit Hops Pellet 18.5 Boil 50 min 54.63 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Water Agt Boil 50 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.72 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.83 L Strike 75 °C 67 °C 60 min
13.5 L Sparge 70 °C 70 °C 15 min
Starting Mash Thickness: 2.13 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.1 L/kg 18.4
Mash volume with grains 24
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 18.9 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.9
Going into fermentor 18.9
Total: 38.5  
Equipment Profile Used: System Default
"Strutter - LTM" Baltic Porter beer recipe by Stéphane Robichaud. All Grain, ABV 9.16%, IBU 54.63, SRM 50, Fermentables: (Pilsner, Munich - Light 10L, Caramel / Crystal 60L, Caramel / Crystal 150L, Chocolate, Carafa II) Hops: (Cascade, Summit) Other: (Whirlfloc tablet, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2024-02-22 12:37 UTC