Pandemic Baltic Porter - Beer Recipe - Brewer's Friend

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Pandemic Baltic Porter

236 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Tuesday November 17th 2020
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OG: 1.056 FG: 1.010 ABV: 6.1% IBU: 24

1.071
1.019
6.8%
27.8
21.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb BE - Pale Ale18 lb Pale Ale 38 3.4 58.1%
8 lb Briess - Bonlander Munich Malt 10L8 lb Bonlander Munich Malt 10L 35.9 10 25.8%
1.50 lb Briess - Caramel Malt - 40L1.5 lb Caramel Malt - 40L 35.4 40 4.8%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 1.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 1.6%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 1.6%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 45 2 6.5%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 3.8 Boil 60 min 18.41 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 20 min 6.85 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.4 Boil 10 min 2.58 16.7%
6 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 5.58 g | 22.3 qt) 6.35 25.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.23 68.9
Equipment Profile Used: System Default
 
Notes

This brew batch will be used to make 2 different beer styles - Baltic Porter and a Wee Heavy. At 60 min, the boil will be pulled off into a separate boil pot for the Wee Heavy. The Wee Heavy will have some steeped roasted malt added to increase a roasted character, along with additional DME added to bump up the OG. Different yeast will be used for each beer.

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  • Last Updated: 2022-06-23 00:02 UTC