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Andy142 Baltic Porter

288 calories 26.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 20 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 288 calories (Per 12oz)
Carbs: 26.1 g (Per 12oz)
Created: Wednesday June 12th 2019
1.087
1.017
9.1%
19.6
45.8
n/a
107.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row $ 1.36 / lb
$ 24.48 		37 1.8 28.6%
12 lb Munich - Light 10L12 lb Munich - Light 10L $ 1.27 / lb
$ 15.24 		33 10 19.1%
12 lb German - Vienna12 lb Vienna $ 1.27 / lb
$ 15.24 		37 4 19.1%
6 lb Brown Sugar6 lb Brown Sugar - (late boil kettle addition) $ 0.69 / lb
$ 4.14 		45 15 9.5%
6 lb American - Chocolate6 lb Chocolate $ 1.64 / lb
$ 9.84 		29 350 9.5%
5 lb Flaked Oats5 lb Flaked Oats $ 1.20 / lb
$ 6.00 		33 2.2 7.9%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L $ 2.20 / lb
$ 4.40 		34 60 3.2%
1.40 lb American - Roasted Barley1.4 lb Roasted Barley $ 1.64 / lb
$ 2.30 		33 300 2.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 0.25 / lb
$ 0.13 		0 0 0.8%
62.90 lbs / $ 81.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Cascade3 oz Cascade Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 7 Boil 60 min 15.44 42.9%
4 oz Saaz4 oz Saaz Hops $ 2.19 / oz
$ 8.76 		Pellet 3.5 Boil 10 min 4.11 57.1%
7 oz / $ 8.76
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Gypsum Water Agt Boil 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
$ 9.99 / gal
$ 9.99
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1978 B cells required
- yeast starter
Amount:
7 Each
Cost:
$ 0.95 / each
$ 6.65
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1978 B cells required
$ 16.64 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
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
17.62 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.76 gal (87.05 qt). Suggest reducing initial water volume to 11.55 gal (46.2 qt) and adding 9.76 gal (39.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.89 gal (103.56 qt). Suggest reducing strike water volume to 7.45 gal (29.79 qt) and adding 13.89 gal (55.56 qt) sparge/top-off. 21.34 85.4  
Strike water volume at mash thickness of 1.5 qt/lb 21.34 85.4  
Mash volume with grains 25.89 103.6  
Grain absorption losses -7.11 -28.5  
Remaining sparge water volume (equipment estimates 7.34 g | 29.4 qt) 8.03 32.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.31 g | 85.3 qt) 22 88  
Volume increase from sugar/extract (late additions) 0.45 1.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 29.36 117.5
Equipment Profile Used: System Default
 
Notes

37 gallon mash turn

Kettle #1:

  1. add 1 lb lactose to boil
  2. fill 2 - 6.5 gallon fermenting pales (K1a & K1b)
  3. save 4 quarts of wort after cooling for keg priming


    Kettle #2:
  4. Fill 2 - 6.5 Gallons fermenting pales (K2a & K2b)
  5. save 4 quarts of wort after cooling for keg priming

    All:

    Rack from pales to glass carboys in 4 days rack from carboys
    into 4 kegs in 7 day prime each keg with 2 quarts of saved wort and age for 2 weeks
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  • Last Updated: 2022-10-25 21:54 UTC