danzig - HB clone - Beer Recipe - Brewer's Friend

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danzig - HB clone

260 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.4 gallons
Post Boil Size: 10.2 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 72% (brew house)
Source: DB
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Thursday August 1st 2019
1.078
1.020
7.6%
22.8
38.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.89 lb German - Vienna9.89 lb Vienna 37 4 32.4%
8.82 lb German - Bohemian Pilsner8.82 lb Bohemian Pilsner 38 1.9 28.9%
7.10 lb German - Dark Munich7.1 lb Dark Munich 36 10 23.3%
1.77 lb German - Carafa II1.77 lb Carafa II 32 425 5.8%
1.77 lb German - CaraRed1.77 lb CaraRed 34 20 5.8%
0.59 lb United Kingdom - Brown0.59 lb Brown - (late boil kettle addition) 32 65 1.9%
0.59 lb American - Chocolate0.59 lb Chocolate - (late boil kettle addition) 29 350 1.9%
30.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 5.8 First Wort 0 min 13.25 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.01 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 15 min 2.41 25%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 4.8 Boil 10 min 2.09 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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 -- 127 °F 20 min
Temperature -- 152 °F 40 min
Temperature -- 161.6 °F 20 min
Sparge -- 168 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.54 38.2  
Mash volume with grains 11.98 47.9  
Grain absorption losses -3.82 -15.3  
Remaining sparge water volume 6.93 27.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.4 49.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.2 40.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.2 g | 40.8 qt) 10 40  
Total: 16.47 65.9
Equipment Profile Used: System Default
 
Notes

WLP833 used due to supply. Optimal yeast would be Augustiner yeast.

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  • Last Updated: 2019-08-03 20:20 UTC