Recipe: The Black Russian
Style: 12C. Baltic PorterDescription:
This was my first and sadly to date only go at this style.
Managed best of show at Vicbrew 2007 so not a bad drop all things considered.
Mash @ 67C ( Note actual mash temperature was lower, due to process error,
probably more likely about 63C ).
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Target Volume [ltr (gal)]: 25.00 (6.60)Alcohol By Volume: 7.70%
Estimated Original Gravity [SG]: 1.074
Estimated Final Gravity [SG]: 1.017
Estimated Attenuation: 77.54%
Estimated Mash Efficiency: 70.00%
Bitterness [IBU]: 34.69
Color [SRM(EBC)]: 35.72 (70.36)
BU:GU ratio: 0.468
Balance: 1.029
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
5500.00 (12.13) Ale Malt (Barrett Burston) 1.046 65.13%
500.00 (1.10) Brown Sugar, Dark 1.008 5.92%
250.00 (0.55) Caraaroma Malt (Weyermann) 1.002 2.96%
150.00 (0.33) Carafa Special Type 1 (Weyermann) 1.001 1.78%
150.00 (0.33) Chocolate Malt (Bairds) 1.001 1.78%
354.74 (0.78) Crystal Malt Dark (Bairds) 1.003 4.20%
40.00 (0.09) Molasses 1.000 0.47%
1000.00 (2.20) Munich I Malt (Weyermann) 1.008 11.84%
500.00 (1.10) Wheat Malt (Barrett Burston) 1.004 5.92%
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Hops:Hop Utilisation Method: Rager
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
20.00 (0.71) Hallertau Hersbrucker 4.25% 9.35 26.96% 60.00
17.00 (0.60) Perle 8.25% 15.43 44.49% 60.00
20.00 (0.71) Tettnang 4.50% 9.90 28.55% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Bavarian Lager - Wyeast 2206 75.00% 8.00 (46.40) 14.00 (57.20)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Protien Infusion 53.00 (127.40) 5
Sacchrification Direct 67.00 (152.60) 60
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