SOTM-0508-Baltic-Porter-Alt-1-all-grain
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-C Porter, Baltic Porter
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Min OG:
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1.060
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Max OG:
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1.090
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|
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Min IBU:
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20
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Max IBU:
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40
|
|
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Min Clr:
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17
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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18.70
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|
|
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Anticipated OG:
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1.090
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Plato:
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21.54
|
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Anticipated SRM:
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32.2
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|
|
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Anticipated IBU:
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0.0
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|
|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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20.50
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Gal
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|
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Pre-Boil Gravity:
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1.024
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SG
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6.11 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
59.9
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11.20 lbs.
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Pilsener Malt(2-Row)
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Continental Europe
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1.035
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1
|
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26.7
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5.00 lbs.
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Munich Malt - Dark
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Germany
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1.037
|
20
|
|
2.7
|
0.50 lbs.
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Special B Malt
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Belgian
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1.030
|
120
|
|
4.0
|
0.75 lbs.
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CaraMunich Malt
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Belgium
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1.033
|
75
|
|
4.0
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0.75 lbs.
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CaraVienne Malt
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Belgium
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1.034
|
22
|
|
2.7
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0.50 lbs.
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Chocolate Malt
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Great Britain
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1.034
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475
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Potential represented as SG per pound per gallon.
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Mash Type:
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Single Step
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|
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Grain Lbs:
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18.70
|
|
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Water Qts:
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24.87
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Before Additional Infusions
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|
Water Gal:
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6.22
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.33
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Before Additional Infusions
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Rest
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Temp
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Time
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|
Saccharification Rest:
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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 7.71 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |