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    Recipe Info

     
    gallons liters
     
    gallons liters
     
     

    Description

    (Include recipe history, facts and other details that brewers will find interesting)

    Fermentables

    % lbkg fermentable ppg   L   usage   remove
    57% Maris Otter Pale - UK
    13% Golden Promise - UK
    8% Munich Light - DE
    3% Dark Munich - DE
    3% Biscuit Malt - BE
    3% Caramel/Crystal 20 - US
    1% Rye - DE
    1% CaraAroma - DE
    1% Melanoidin Malt - US
    2% Coffee Malt - UK
    3% Carafa I - DE
    0% Carafa III - DE
    6% Maple Syrup - US
    0% Lactose - Milk Sugar - US
    7.85 lb kg

    Hops

    oz g variety type usage time AA   IBU remove
    Chinook 27.9
    0 oz g

    Yeast

    name attenuation   remove
    Fermentis Safale S-04
     

    Other Stuff

    amount unit name usage remove
    Coco tostado
    Coco tostado
     

    Mash Steps

    type heat temp °F temp °C time remove
    Mash Steps

    Add Mash Steps for Planning the Perfect Conversion

    If you are an extract brewer you can ignore this step. Mashing is a simple technique in which your malted grains are soaked and the amylase enzymes from the grains convert their starch to fermentable sugars.
     

    Special Instructions

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    Recipe Facts

    Clone Of Clone Of Clone Of Viejo plancton muerto I...
    Baltic Porter
    19.00 Gallons Liters
    25.00 Gallons Liters  @  60  min
    1.085
    1.021
    27.2° SRM
    65%
    27.9 IBU (tinseth)
    0.33
    8.2% ABV
    295 per 12oz

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