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Borders Porter System


Details

Beer Style
12C Baltic Porter (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
5.5 gal 
Boil Volume
6.62 gal 
Boil Time
90 min 
Maximum Extract
755.5 points
Potential Extract
571.1 points (75% from recipe)
Anticipated OG
1.104 SG
Boil SG
1.086 SG (at start of boil)
Anticipated Color
29.0 SRM     
Estimated IBU
32.8 IBU
Estimated FG
1.026 SG
Estimated Alcohol
10.1 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 150 tempF

Style Compliance

12C Baltic Porter
Original Gravity
1.060-1.090 SG
Final Gravity
1.016-1.024 SG
Alcohol
5.5-9.5 %abv
Bitterness
20.0-40.0 IBU
Color
17.0-30.0 SRM
 
OG
1.104 SG High
FG
1.026 SG High
Alcohol
10.1 %abv High
Bitterness
32.8 IBU
Color
29.0 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Pale Wheat 17 lbs 1.5 °L 39 ppg 86.3 %
Briess Caramel 20L 0.63 lbs 20.0 °L 34 ppg 3.2 %
Briess Caramel 80L 0.63 lbs 80.0 °L 34 ppg 3.2 %
Molasses 0.5 lbs 80.0 °L 36 ppg 2.5 %
Briess Black Barley 0.31 lbs 500.0 °L 32 ppg 1.6 %
Briess Dark Chocolate Malt 0.31 lbs 420.0 °L 33 ppg 1.6 %
Weyermann Dark Munich 0.31 lbs 9.0 °L 37 ppg 1.6 %
Totals 19.7 lbs 755.5 points 100%

Fermentables

Name: Weyermann Pale Wheat
Amount: 17 lbs
Color: 1.5 °L
Potential: 39 ppg
% Grist86.3 %
Name: Briess Caramel 20L
Amount: 0.63 lbs
Color: 20.0 °L
Potential: 34 ppg
% Grist3.2 %
Name: Briess Caramel 80L
Amount: 0.63 lbs
Color: 80.0 °L
Potential: 34 ppg
% Grist3.2 %
Name: Molasses
Amount: 0.5 lbs
Color: 80.0 °L
Potential: 36 ppg
% Grist2.5 %
Name: Briess Black Barley
Amount: 0.31 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist1.6 %
Name: Briess Dark Chocolate Malt
Amount: 0.31 lbs
Color: 420.0 °L
Potential: 33 ppg
% Grist1.6 %
Name: Weyermann Dark Munich
Amount: 0.31 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist1.6 %
Totals
Amount: 19.7 lbs
Potential: 755.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Saaz 2.75 oz @ 4.6 %AA (11.0 AAU) 31.2 (25.0 %) Boil 90 min
Saaz 0.75 oz @ 4.6 %AA (3.0 AAU) 1.6 (4.7 %) Boil 5 min
Totals 3.5 oz
Hop: Saaz
Amount: 2.75 oz
%AA: 4.6
When: Boil
Time: 90 min
Hop: Saaz
Amount: 0.75 oz
%AA: 4.6
When: Boil
Time: 5 min
Totals
Amount: 3.5 oz

Yeast

Name Attenuation When
Lallemand Nottingham Yeast 75 % Primary
Name: Lallemand Nottingham Yeast
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Fred Bonjour