Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.4 gallons
Post Boil Size: 2.13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Tuesday September 1st 2020
1.066
1.012
7.2%
38.4
25.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 37.9%
1.50 lb Weyermann - Pilsner1.5 lb Pilsner 36 1.5 28.4%
1 lb Bestmalz - BEST Munich1 lb BEST Munich 37 6.3 18.9%
5 oz American - Caramel / Crystal 60L5 oz Caramel / Crystal 60L 34 60 5.9%
4 oz Briess - Extra Special Malt4 oz Extra Special Malt 33.5 130 4.7%
2 oz Briess - Caramel Rye2 oz Caramel Rye 32 60 2.4%
1.50 oz German - Carafa II1.5 oz Carafa II 32 425 1.8%
84.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.3 Boil 75 min 32.99 33.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.9 Boil 10 min 5.4 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
1.73 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.6 qt Strike 163 °F 154 °F 60 min
6.1 qt Batch Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.64 10.6  
Mash volume with grains 3.06 12.3  
Grain absorption losses -0.66 -2.6  
Remaining sparge water volume (equipment estimates 2.17 g | 8.7 qt) 1.67 6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.9 g | 15.6 qt) 3.4 13.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.13 8.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.13 g | 8.5 qt) 2 8  
Total: 4.31 17.2
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Neidigbräu. All Grain, ABV 7.16%, IBU 38.39, SRM 25.74, Fermentables: (Bonlander Munich Malt 10L, Pilsner, BEST Munich, Caramel / Crystal 60L, Extra Special Malt, Caramel Rye, Carafa II) Hops: (Magnum, Styrian Goldings) Other: (Yeast Nutrient, Irish Moss, Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2022-08-10 20:40 UTC