#31 - Baltic Beast 
All Grain Recipe
Submitted By: mgades (Shared)
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| Brewer: Morten Gade Sørensen | |
| Batch Size: 5.81 gal | Style: Baltic Porter (12C) |
| Boil Size: 7.36 gal | Style Guide: BJCP 2008 |
| Color: 32.2 SRM | Equipment: 25 ltr. Nimbus - RS270 |
| Bitterness: 31.9 IBUs | Boil Time: 70 min |
| Est OG: 1.078 (18.9° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.020 SG (5.1° P) | Fermentation: Lager, 25d @ 10C + 5d @ 19C (diacetyl rest) |
| ABV: 7.7% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.55 gal |
Rødekro Vandværk |
Water |
1 |
| 0.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 11 lbs 0.37 oz |
Munich Malt (Fuglsang) (7.1 SRM) |
Grain |
3 |
| 3 lbs 4.91 oz |
Smoked Malt (Weyermann) (2.0 SRM) |
Grain |
4 |
| 1 lbs 1.64 oz |
Carahell (Weyermann) (13.0 SRM) |
Grain |
5 |
| 10.58 oz |
Barley, Flaked (1.7 SRM) |
Grain |
6 |
| 10.58 oz |
Carafa Special II (Weyermann) (415.0 SRM) |
Grain |
7 |
| 8.82 oz |
Oats, Flaked (1.0 SRM) |
Grain |
8 |
| 7.05 oz |
Caramunich III (Weyermann) (71.0 SRM) |
Grain |
9 |
| 7.05 oz |
Roasted Barley (300.0 SRM) |
Grain |
10 |
| 1.06 oz |
Biscuit malt (Castle Malting) (25.4 SRM) |
Grain |
11 |
| 1.59 oz |
Perle 2012 [5.8%] - Boil 60 min |
Hops |
12 |
| 0.71 oz |
Lublin/Lubelski [2.7%] - Boil 60 min |
Hops |
13 |
| 10.00 g |
Irish Moss (Boil 10 min) |
Misc |
14 |
| 0.53 oz |
Lublin/Lubelski [2.7%] - Boil 10 min |
Hops |
15 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
16 |
| 2.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
17 |
| 8.82 oz |
Oats, Flaked (1.0 SRM) |
Grain |
18 |
| 60.00 g |
Coffee beans (Secondary 1 days) |
Misc |
19 |
Notes
# Remove from inventory udført #
Inspiration:
http://beercalc.org/?t=32129
* Ingen vandbehandling nødvendig, da pH rammer 5,5 uden mælkesyre ifølge Bru’n Water! (Ram mæske pH på 5.5-5.6 i stedet for 5.4)
* 250g havregryn koges med de sidste 10 min (http://www.themadfermentationist.com/2012/04/adding-oats-to-boil-coffee-stout.html)
* Tilføj 60g hele kaffebønner til gærspanden et døgns tid før tapning (http://www.beeradvocate.com/community/threads/any-suggestions-on-how-when-to-add-coffee.130771/)
Gæres i http://gorenje.gadecs.com
22/05-2016: 4L gærstarter urt lavet med 400g lys spraymalt, med 1 tsk. gærnæring. Stilles til afkøling over natten.
23/05-2016: 2 x WLP833 tilsat om morgenen og står og hygger sig på magnetomrører.
Brygdag: 28/05-2016
Det blev kun til18 liter i gærspanden, mod de forventede 22 grader. Nok fordi meget af urten blev tilbage i “havregrøden”.
23:00: Gærstarter (10 grader) pitchet i urt ved 13 grader
07/07-2016: Tilsat 60g hele kaffebønner til gærspanden (ved 4 grader C). FG målt til 1015 (1016@12 grader)
06/11-2016: Tappet på 40 x 33cl flasker (heraf 4 til DM i Håndbryg)
DM i Håndbryg ID: 9D-176This Recipe Has Not Been Rated
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