Hey all, so I know it's sort of a more complicated beer to attempt for my first custom recipe, but I just wanted to throw it out there and see how off base I am! Chances are it won't be the first custom one I attempt, but just figured I'd try my hand at it. So, without further adieu...
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PBC Porter
Method: Extract
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.114 (recipe based estimate)
OG: 1.068
FG: 1.016
ABV: 6.84%
IBU: 21.36
SRM: 27.45
6 lb Liquid Malt Extract - Amber 54.5%
2 lb Dry Malt Extract - Light 18.2%
1 lb Flaked Oats 9.1%
.75 lb Chocolate 6.8%
.5 lb Lactose (Milk Sugar) 4.5%
.5 lb Carapils (Dextrine Malt) 4.5%
.25 lb Caramel 60L 2.3%
Boil Additions
1 oz Centennial 60 min
6.5 oz pb2 10 min
6.5 oz pb2 5 min
2 oz cocoa powder 5 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):81%
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
314 B cells required
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Ideas? I used an online calculator for the cell count for pitching the yeast, does it seem accurate?
Thanks in advance!
----------------------------------------------------
PBC Porter
Method: Extract
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.114 (recipe based estimate)
OG: 1.068
FG: 1.016
ABV: 6.84%
IBU: 21.36
SRM: 27.45
6 lb Liquid Malt Extract - Amber 54.5%
2 lb Dry Malt Extract - Light 18.2%
1 lb Flaked Oats 9.1%
.75 lb Chocolate 6.8%
.5 lb Lactose (Milk Sugar) 4.5%
.5 lb Carapils (Dextrine Malt) 4.5%
.25 lb Caramel 60L 2.3%
Boil Additions
1 oz Centennial 60 min
6.5 oz pb2 10 min
6.5 oz pb2 5 min
2 oz cocoa powder 5 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):81%
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
314 B cells required
---------------------------------------------------
Ideas? I used an online calculator for the cell count for pitching the yeast, does it seem accurate?
Thanks in advance!