Baltic Porter A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 24-0 Specialty, Experimental and Historic Min OG: 1.010 Max OG: 1.200 Min IBU: 0 Max IBU: 100 Min Clr: 0 Max Clr: 90 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 17.00 Anticipated OG: 1.083 Plato: 19.89 Anticipated SRM: 38.7 Anticipated IBU: 40.3 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.50 Percent Per Hour Pre-Boil Wort Size: 5.63 Gal Pre-Boil Gravity: 1.081 SG 19.47 Plato Formulas Used ------------- 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: Rager Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 42.6 7.25 lbs. Pale Malt(2-row) DWC Belgium 1.036 3 41.2 7.00 lbs. Pale Malt (2-row) SMC Special America 1.036 4 4.4 0.75 lbs. CaraMunich 60 France 1.034 60 4.4 0.75 lbs. Chocolate Malt Great Britain 1.034 475 2.9 0.50 lbs. Crystal 20L America 1.035 20 2.9 0.50 lbs. Crystal 80L America 1.033 80 1.5 0.25 lbs. Black Patent Malt America 1.028 550 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.00 oz. Northern Brewer Whole 7.50 28.9 90 min. 0.75 oz. Liberty Whole 3.70 9.7 60 min. 0.50 oz. Czech Saaz Whole 2.80 1.7 20 min. Yeast ----- WYeast 2308 Munich Lager Water Profile ------------- Profile: Profile known for: Calcium(Ca): 0.0 ppm Magnesium(Mg): 0.0 ppm Sodium(Na): 0.0 ppm Sulfate(SO4): 0.0 ppm Chloride(Cl): 0.0 ppm biCarbonate(HCO3): 0.0 ppm pH: 0.00 Mash Schedule ------------- Mash Name: Single_Infusion_No_Mashout Total Grain Lbs: 17.00 Total Water Qts: 22.28 - Before Additional Infusions Total Water Gal: 5.57 - Before Additional Infusions Tun Thermal Mass: 0.00 Grain Temp: 72.00 F Step Rest Start Stop Heat Infuse Infuse Infuse Step Name Time Time Temp Temp Type Temp Amount Ratio --------------------------------------------------------------------------------- Single Infusion 0 60 153 0 Infuse 165 22.28 1.31 Total Water Qts: 22.28 - After Additional Infusions Total Water Gal: 5.57 - After Additional Infusions Total Mash Volume Gal: 6.93 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in Quarts. All infusion ratios are Quarts/Lbs. Notes ----- Primary fermentation: 47 to 52 Deg. F (8 to 11 Deg. C) for 2 weeks Se condary fermentation: 57 to 62 Deg. F (14 to 17 Deg. C) for 4 weeks T ertiary fermentation: 40 Deg. F (4 Deg. C) for 2 months