Midnight Lager Beer Recipe | BIAB Baltic Porter | Brewer's Friend
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Midnight Lager

240 calories 25.4 g 12 oz
Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 99%
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Saturday January 13th 2024
1.072
1.019
6.9%
46.5
50.0
5.3
97.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Crisp Malting - Finest Maris Otter11 lb Finest Maris Otter 2.60 / lb
28.60
36.8 2.4 39.3%
10 lb German - Pilsner10 lb Pilsner 2.50 / lb
25.00
38 1.6 35.7%
1 lb Weyermann - Aromatic Malt1 lb Aromatic Malt 2.40 / lb
2.40
35 20 3.6%
2 lb Weyermann - Carafa Special Type III2 lb Carafa Special Type III - (late mash tun addition) 3.60 / lb
7.20
29.9 525 7.1%
1.25 lb Bairds - Chocolate Malt1.25 lb Chocolate Malt - (late mash tun addition) 3.30 / lb
4.13
31 500 4.5%
1.75 lb Briess - Caramel Munich 60L1.75 lb Caramel Munich 60L - (late mash tun addition) 2.50 / lb
4.38
35.4 60 6.3%
1 lb Flaked Oats1 lb Flaked Oats 2.00 / lb
2.00
33 2.2 3.6%
28 lbs / 73.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Saaz2 oz Saaz Hops 1.50 / oz
3.00
Pellet 5.2 Boil 5 min 3.56 50%
2 oz Magnum2 oz Magnum Hops 1.50 / oz
3.00
Pellet 12.5 Boil 60 min 42.92 50%
4 oz / 6.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 gal Infusion 161 °F 152 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
3 Each
Cost:
6.00 / each
18.00
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 255 B cells required
18.00 Yeast Pitch Rate and Starter Calculator
Priming
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

Mash 21 lbs base malt, aromatic, oats, 1#60L, 24lb total in 15.5 gal
Add remaining 4 lbs roasted/crystal in last 15 in of mash
This will achieve 2.5 qts/lb mash thickness and should exceed 70% eff
Mash ph targeting 5.43 on water page assuming no roasted malt during mash

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-02-24 21:50 UTC
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