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#356 Baltic Porter /K24

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: #356 Baltic Porter /K24	Brewer: terapin_mt	Brew Date:
	IBU Formula: Tinseth	Units: metric	Private: Yes
Boil	Boil Volume: 23 l	Boil Length: 60 min.	Target Volume: 19 l
Style	Name: Baltic Porter	Category: Porter - 12C	Type: Ale
Notes	21/10/26 Brewday 21/12/09 Rack & Keg

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Maris Otter	5 kg	3 °L	1.038	1.063	74%
Munich Malt	1 kg	9 °L	1.037	1.012	15%
Crystal 150	500 g	150 °L	1.035	1.006	7%
Roasted Barley	300 g	300 °L	1.025	1.002	4%
Total	6 kg 800.00 g	31 SRM		1.083

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Sterling (Usa)	50 g	7.5	Boil	40 min.	Pellet	33
Sterling (Usa)	30 g	7.5	Boil	15 min.	Pellet	11
Total	80.00 g					44

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
San Francisco Lager WLP810	85	Low	10 °C	18 °C

Miscs Add

Misc	Type	Amount	Use	Time
Phosphoric Acid	Water Agent	1 g	Boil	0 min.
Irish Moss	Fining	3 g	Boil	20 min.

Mash Information edit

Details	Name: #356 Baltic Porter /K24	Brewer: terapin_mt	Brew Date:
	Boil Volume: 23 l	Units: metric	Thermal Loss: 3°C
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: batch
	Grain Temp: 18 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 0.15 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	21.28 l	76.4 °C	3.13
Total		1 hour		21.28 l (runoff: 20.26 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	68.3 °C	21.28 l	76.4 °C
Total	1 hour		21.28 l

Type

all-grain

OG

1.083

style
1.060 - 1.090

FG

1.012

style
1.016 - 1.024

Color

31 SRM

style
17 - 30

IBU

44

style
20 - 40

ABV

9.3%

style
5.5 - 9.5

Cal.

272

per 12oz.