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    Baltic Porter PDF

    Uploaded by

    Augusto Peruffo Rodrigues
    This document provides the recipe and process for making a Baltic Porter beer. The recipe calls for Pilsen malt, aromatic malt, Cara 50 malt, and chocolate malt. The mash process involves a single infusion mash. Key statistics for the beer include an original gravity of 1.072, final gravity of 1.033, and 27.1 IBUs. The beer is to be bottle conditioned and aged for 30 days before drinking.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Baltic Porter PDF

    Uploaded by

    Augusto Peruffo Rodrigues
    41 views2 pages
    This document provides the recipe and process for making a Baltic Porter beer. The recipe calls for Pilsen malt, aromatic malt, Cara 50 malt, and chocolate malt. The mash process involves a single infusion mash. Key statistics for the beer include an original gravity of 1.072, final gravity of 1.033, and 27.1 IBUs. The beer is to be bottle conditioned and aged for 30 days before drinking.

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    Baltic Porter.pdf

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    This document provides the recipe and process for making a Baltic Porter beer. The recipe calls for Pilsen malt, aromatic malt, Cara 50 malt, and chocolate malt. The mash process involves a single infusion mash. Key statistics for the beer include an original gravity of 1.072, final gravity of 1.033, and 27.1 IBUs. The beer is to be bottle conditioned and aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    41 views2 pages

    Baltic Porter PDF

    Uploaded by

    Augusto Peruffo Rodrigues
    This document provides the recipe and process for making a Baltic Porter beer. The recipe calls for Pilsen malt, aromatic malt, Cara 50 malt, and chocolate malt. The mash process involves a single infusion mash. Key statistics for the beer include an original gravity of 1.072, final gravity of 1.033, and 27.1 IBUs. The beer is to be bottle conditioned and aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Baltic Porter Página 1 de 2

    Baltic Porter
    Baltic Porter (9 C)
    Type: All Grain Date: 02 Jan 2017
    Batch Size: 40,00 l Brewer: Diogo
    Boil Size: 46,67 l Asst Brewer:
    Boil Time: 60 min Equipment: *Diogo - 38 litros
    End of Boil Vol: 41,67 l Efficiency: 79,00 %
    Final Bottling Vol: 38,00 l Est Mash Efficiency: 83,0 %
    Fermentation: Ale, Two Stage Taste Rating: 30,0
    Taste Notes:

    Ingredients
    Amt Name Type # %/IBU
    36,00 l *Mosturação Porter Water 1 -
    5,00 g Baking Soda (Mash 60,0 mins) Water Agent 2 -
    2,40 g Calcium Chloride (Mash 60,0 mins) Water Agent 3 -
    2,40 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 4 -
    2,40 g Salt (Mash 60,0 mins) Water Agent 5 -
    2,30 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 6 -
    2,00 g Chalk (Mash 60,0 mins) Water Agent 7 -
    5,65 kg *Pilsen (2 ROW) (6,0 EBC) Grain 8 47,0 %
    3,00 kg *Aromatic Malt (100,0 EBC) Grain 9 25,0 %
    2,87 kg *Château cara ruby [Cara 50] (50,0 EBC) Grain 10 23,9 %
    0,50 kg *Château Chocolat [Chocolate] (900,0 EBC) Grain 11 4,2 %
    50,00 g *Chinook [10,30 %] - Boil 60,0 min Hop 12 27,1 IBUs

    Gravity, Alcohol Content and Color


    Est Original Gravity: 1,072 SG Measured Original Gravity: 1,072 SG
    Est Final Gravity: 1,022 SG Measured Final Gravity: 1,033 SG
    Estimated Alcohol by Vol: 6,7 % Actual Alcohol by Vol: 5,2 %
    Bitterness: 27,1 IBUs Calories: 713,5 kcal/l
    Est Color: 66,1 EBC

    Mash Profile
    Mash Name: Single Infusion, Full Body Total Grain Weight: 12,02 kg
    Sparge Water: 22,64 l Grain Temperature: 22,2 C
    Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
    Adjust Temp for Equipment: FALSE Target Mash PH: 5,20
    Est Mash PH: 5,41 Mash Acid Addition:
    Measured Mash PH: 5,20 Sparge Acid Addition:

    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Mash In Add 36,06 l of water at 74,9 C 69,0 C 60 min
    Mash Out Add 0,00 l of water at 78,0 C 78,0 C 10 min

    Sparge: Fly sparge with 22,64 l water at 75,6 C


    Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the
    time).

    Carbonation and Storage


    Carbonation Type: Bottle Volumes of CO2: 2,3
    Pressure/Weight: 223,52 g Carbonation Est: Bottle with 223,52 g
    Keg/Bottling Temperature: 21,1 C Corn Sugar
    Fermentation: Ale, Two Stage Carbonation (from Meas Vol): Bottle
    Fermenter: with 111,33 g Corn Sugar

    file:///C:/Users/Usuário/Documents/BeerSmith2/Reports/bsxtmp_30204.htm 26/04/2017
    Baltic Porter Página 2 de 2

    Age for: 30,00 days


    Storage Temperature: 18,3 C

    Notes

    Created with BeerSmith

    file:///C:/Users/Usuário/Documents/BeerSmith2/Reports/bsxtmp_30204.htm 26/04/2017

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