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Framinghammer (modified)

Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jack Hendler
Calories: 329 calories (Per 12oz)
Carbs: 35.4 g (Per 12oz)

Created: Thursday August 6th 2020

Original Gravity:

1.098

Final Gravity:

1.027

ABV (alternate):

10.3%

IBU (tinseth):

59.1

SRM (daniels):

30.2

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 54°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	US - Pale 2-Row13 lb Pale 2-Row	37	1.8	67.5%
2 lb	Munich - Dark 20L2 lb Munich - Dark 20L	33	20	10.4%
1.25 lb	Brown Sugar1.25 lb Brown Sugar - (late boil kettle addition)	45	15	6.5%
1 lb	United Kingdom - Golden Naked Oats1 lb Golden Naked Oats	33	10	5.2%
0.75 lb	American - Chocolate0.75 lb Chocolate	29	350	3.9%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	3.9%
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I	34	39	2.6%
19.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Pekko1.3 oz Pekko Hops		Pellet	15.6	Boil	60 min	59.1	100%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.30 oz	Pekko (Pellet) 1.2999999970263 oz Pekko (Pellet) Hops		59.1	100%
1.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal	Saccharification Rest	Infusion	154 °F	154 °F	60 min
	Mash Out	Temperature	154 °F	190 °F	15 min
3 gal	Fly Sparge	Fly Sparge	190 °F	190 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - Munich Helles Yeast WLP860

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	48 - 52 °F	Starter:	Yes
Fermentation Temp:	54 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 972 B cells required

White Labs - Oktoberfest/Märzen Lager Yeast WLP820

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Medium
Optimum Temp:	52 - 58 °F	Starter:	Yes
Fermentation Temp:	54 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 972 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.62 psi Temp: 40 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

https://beerandbrewing.com/jacks-abby-brewings-framinghammer-recipe/

Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).

If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.

Last Updated and Sharing

262

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Brews

Public: Yup, Shared
Last Updated: 2020-08-11 13:25 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Framinghammer (modified)

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