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Must Kuld Clone

278 calories 31 carbs
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 278 calories (Per 355mL)
Carbs: 31 g (Per 355mL)
Created Monday September 9th 2019
1.083
1.024
7.75%
45.08
25.07
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 56.6%
1.3 kg German - Munich Light1.3 kg Munich Light 37 6 24.5%
0.25 kg Finland - Cara Pale0.25 kg Cara Pale 35 4 4.7%
0.13 kg Finland - Crystal Malt 500.13 kg Crystal Malt 50 35 19 2.5%
0.13 kg Finland - Crystal Malt 1500.13 kg Crystal Malt 150 35 57 2.5%
0.13 kg Finland - Crystal Malt 2500.13 kg Crystal Malt 250 35 94 2.5%
0.09 kg German - Carafa II0.09 kg Carafa II 32 425 1.7%
0.09 kg Finland - Chocolate Malt0.09 kg Chocolate Malt 31 338 1.7%
0.18 kg Lactose (Milk Sugar)0.18 kg Lactose (Milk Sugar) 41 1 3.4%
5.3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 32.16 34.3%
23 g Goldings23 g Goldings Hops Leaf/Whole 4.5 Boil 30 min 12.92 65.7%
 
Mash Guidelines
Amount Description Type Temp Time
16.43 L Temperature 68 °C 60 min
L Temperature 78 °C 10 min
5.3 L Sparge 78 °C 20 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 300 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Baltic Porter, ABV 7.75%, IBU 45.08, SRM 25.07, Fermentables: (Pale Ale, Munich Light, Cara Pale, Crystal Malt 50, Crystal Malt 150, Crystal Malt 250, Carafa II, Chocolate Malt, Lactose (Milk Sugar)) Hops: (Magnum, Goldings)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-09 20:54 UTC
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