Scooby's Baltic Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.074 Plato: 17.87
Anticipated SRM: 27.0
Anticipated IBU: 25.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

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
-----------------------------------------------------------------------------
41.2 7.00 lbs. Vienna Malt Germany 1.037 3
35.3 6.00 lbs. Munich Malt Germany 1.037 8
11.8 2.00 lbs. Pilsener Germany 1.038 2
5.9 1.00 lbs. Crystal 60L America 1.034 60
2.9 0.50 lbs. Biscuit Malt Great Britain 1.035 35
2.9 0.50 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Hallertau Northern Brewer Whole 8.50 23.2 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.5 10 min.


Yeast
-----

Fermentis W 34/70 Safelager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 17.00
Water Qts: 30.50 - Before Additional Infusions
Water Gal: 7.63 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.79 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 175 Time: 40


Total Mash Volume Gal: 8.99 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.