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Mint Chocolate Baltic Porter - Dai Kide

Method: BIAB
Style: Baltic Porter
Boil Time: 40 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:

5.00 (1 Review)

Calories: 239 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)

Created: Wednesday January 4th 2023

Original Gravity:

1.078

Final Gravity:

1.014

ABV (standard):

8.3%

IBU (tinseth):

20.3

SRM (morey):

43.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Viking - Pale Ale Malt4.5 kg Pale Ale Malt	37	2.5	71.4%
1 kg	Rolled Oats1 kg Rolled Oats	33	2.2	15.9%
0.60 kg	Weyermann - Chocolate Rye0.6 kg Chocolate Rye - (late boil kettle addition)	29.9	240	9.5%
0.20 kg	Weyermann - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition)	29.9	432	3.2%
6.30 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Yakima Valley Hops - Magnum10 g Magnum Hops		Pellet	14.5	Boil at 100 °C	40 min	20.25	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Yakima Valley Hops - Magnum (Pellet) 10 g Magnum (Pellet) Hops		20.25	100%
10 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 L		Infusion	67 °C	67 °C	50 min
	Add dark malts now.	Steeping	67 °C	72 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 each	Campden Tablet	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.
1 tbsp	Peppermint Extract	Flavor	Boil	5 min.
1 each	Whirlfloc	Water Agt	Boil	5 min.
0.50 tbsp	Peppermint Extract	Flavor	Primary	0 min.
50 g	Cocao Nibs	Flavor	Primary	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 53.1 g Temp: 18 °C CO₂ Level: 1.8 Volumes

Target Water Profile

Tbilisi Saburtalo

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
93.7	6	7	65.9	41.3	0
Mash Chemistry and Brewing Water Calculator

Notes

Take a sample - post fermentation - add more peppermint extract to taste.

Recipe Photos

Last Updated and Sharing

334

Views

Brews

Public: Yup, Shared
Last Updated: 2023-01-04 07:05 UTC

System Default

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

Discussion about this recipe:

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Dai Kide • 01/09/2023 at 06:05pm

5 of 5

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