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#151 CUT Baltic Porter 33/50 BJCP

Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)

Created: Friday February 8th 2019

Original Gravity:

1.073

Final Gravity:

1.016

ABV (standard):

7.5%

IBU (tinseth):

28.3

SRM (morey):

25.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 kg	German - Munich Light4.6 kg Munich Light	37	6	59.4%
2 kg	Belgian - Pilsner2 kg Pilsner	37	1.6	25.8%
0.30 kg	German - Munich Dark0.3 kg Munich Dark	37	15.5	3.9%
0.30 kg	German - Melanoidin0.3 kg Melanoidin	37	25	3.9%
0.45 kg	Belgian - Chocolate0.45 kg Chocolate	30	340	5.8%
0.10 kg	Cane Sugar0.1 kg Cane Sugar - (late boil kettle addition)	46	0	1.3%
7.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Southern Cross20 g Southern Cross Hops	Pellet	12.5	Boil	45 min	18.85	28.6%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	30 min	6.63	42.9%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil	15 min	2.85	28.6%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Southern Cross (Pellet) 20 g Southern Cross (Pellet) Hops	18.85	28.6%
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	9.48	71.5%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 L	Infusion	--	64 °C	60 min
	Temperature	--	76 °C	240 min
Starting Mash Thickness: 3 L/kg

Yeast

Crescat Labs - CL010 Moravian Vale

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	8 - 12 °C	Starter:	Yes
Fermentation Temp:	12 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 577 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

10 g CaCl2
5g MgSO4

I got 27L 1.068, efficiency 77% 09.02.2019
Ferm temp 12C
02.03.2019 1.018
6.8 %

evaluation (E2098, certified bjcp)
appeareance: 3/3
aroma: chocolate but covered with the esters. more chocolate needed and cleaner malt profile. change the yeast and ferment lower. age longer. 6/12
taste: good attenuation, roasty and chocolaty, balanced. lacks toffee and nutty. add more biscuity, brown, amber or melanoidin malt. bitterness in style. more attenuation, more alcohol. 15/20
mouthfeel too little carbonation. age longer and use very healthy yeast. 3/5
Overall: less protein, more carbonation, cleaner fermentation. 6/10
Total: 33/50.
Very good beer but not a winner. Will brew again, recipe will follow.

Last Updated and Sharing

550

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Brews

Public: Yup, Shared
Last Updated: 2019-03-14 18:24 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

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