Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

240 calories 22.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 240 calories (Per 330ml)
Carbs: 22.3 g (Per 330ml)
Created: Sunday June 14th 2020
1.078
1.016
8.1%
18.9
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gladfield - Vienna Malt5 kg Vienna Malt 37.4 3.45 42.9%
0.75 kg Gladfield - Shepherds Delight Malt0.75 kg Shepherds Delight Malt 35 120 6.4%
0.40 kg New Zealand - Dark Chocolate Malt0.4 kg Dark Chocolate Malt 32.7 659.9 3.4%
5 kg Gladfield - Munich Malt5 kg Munich Malt 36.8 7.87 42.9%
0.40 kg Gladfield - Light Chocolate Malt0.4 kg Light Chocolate Malt 32.7 355 3.4%
0.10 kg New Zealand - Dark Crystal Malt0.1 kg Dark Crystal Malt 35.4 96.45 0.9%
11.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 13.15 20%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 15 min 5.71 80%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
3.43 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 765 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.5 L Strike 65 °C 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 29.1
Mash volume with grains 36.8
Grain absorption losses -11.7
Remaining sparge water volume (equipment estimates 16.4 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 27 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 27
Total: 48.6  
Equipment Profile Used: System Default
 
Notes

Strike water 27.5 litres in the mash tun at 73C should give 65C mash temp

Hot water heated to 75C to compensate for 2C loss into tun

27.5 litres at 73C pre grains gave 65C in the tun
60 minute mash

36l in boil

Strong rolling boil
27l at 1.078 in the fermentor

Ferment at 10C till pressure builds to 15psi

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  • Last Updated: 2024-04-01 19:41 UTC