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Minko Baltic Porter - 5gal

294 calories 32 carbs
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mike D and David R
Calories: 294 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Friday February 3rd 2017
1.088
1.024
8.31%
38.12
32.39
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
6.7 lb German - Vienna6.7 lb Vienna 37 4 33.4%
5.7 lb German - Munich Light5.7 lb Munich Light 37 6 28.4%
5.7 lb German - Pilsner5.7 lb Pilsner 38 1.6 28.4%
0.6 lb German - CaraMunich III0.6 lb CaraMunich III 34 57 3%
0.6 lb Belgian - Special B0.6 lb Special B 34 115 3%
0.5 lb German - De-Husked Caraf II0.5 lb De-Husked Caraf II 32 418 2.5%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 1.2%
20.05 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.87 oz Saaz2.87 oz Saaz Hops Pellet 3.5 Boil 60 min 32.7 74.9%
0.96 oz Saaz0.96 oz Saaz Hops Pellet 3.5 Boil 15 min 5.43 25.1%
 
Mash Guidelines
Amount Description Type Temp Time
4.9 gal Mash Infusion 152 °F 90 min
gal Mash Out Infusion 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Yeast Nutrient Other Boil 20 min.
1 tsp Irish moss Fining Boil 20 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 770 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.3 Volumes
 
Target Water Profile
Concord, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 5 48 1 19 81
Mash Chemistry and Brewing Water Calculator
 
Notes

Won 1st in porter category New England Regional Homebrew Competition 2016. http://nerhbc.brewcomp.com/

From a recipe originally brewed by Tim Minko.



Award Winning Recipe
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-19 22:33 UTC
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