Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

164 calories 18.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 3.99 liters
Pre Boil Gravity: 1.136 (recipe based estimate)
Post Boil Gravity: 1.308 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday October 23rd 2020
1.053
1.016
4.9%
25.3
31.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Dry Malt Extract - Dark1.5 kg Dry Malt Extract - Dark 44 30 31.3%
1.50 kg Munich Dark 20L1.5 kg Munich Dark 20L 34 20 31.3%
0.20 kg Crisp Malting - Chocolate Malt0.2 kg Chocolate Malt 32.66 450 4.2%
0.20 kg Weyermann - CaraAroma0.2 kg CaraAroma 36 140 4.2%
0.20 kg American - Caramel / Crystal 120L0.2 kg Caramel / Crystal 120L 33 120 4.2%
0.20 kg American - Caramel / Crystal 20L0.2 kg Caramel / Crystal 20L 35 20 4.2%
1 kg Dry Malt Extract - Amber1 kg Dry Malt Extract - Amber 42 10 20.8%
4.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 15.68 50%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 1.76 25%
20 g Challenger20 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 7.84 25%
80 g / £ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
22 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 87.2 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Steeping 75 °C 70 °C 90 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 10.8 L) 9.7
Mash volume with grains (equipment estimates 10.8 L) 11.2
Grain absorption losses (steeping) -2.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 10.1 L) 9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 4
Top off amount 19
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 28.7  
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Cyfral. Partial Mash, ABV 4.9%, IBU 25.28, SRM 31.12, Fermentables: (Dry Malt Extract - Dark, Munich Dark 20L, Chocolate Malt, CaraAroma, Caramel / Crystal 120L, Caramel / Crystal 20L, Dry Malt Extract - Amber) Hops: (Challenger, Saaz)
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  • Last Updated: 2022-01-29 18:52 UTC