Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

301 calories 31.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jordan Nornhold
Hop Utilization: 99%
Calories: 301 calories (Per 16oz)
Carbs: 31.9 g (Per 16oz)
Created: Tuesday November 24th 2020
1.090
1.024
8.7%
32.1
40.3
n/a
15.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb Briess - Brewers Malt 2-Row12.25 lb Brewers Malt 2-Row $ 1.22 / lb
$ 14.92 		37 1.8 63.1%
4.90 lb American - Rye4.9 lb Rye 38 3.5 25.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.9%
0.50 lb Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row $ 1.82 / lb
$ 0.91 		25 500 2.6%
19.40 lbs / $ 15.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles (4.5 AA)2 oz Fuggles (4.5 AA) Hops Pellet 4.5 Boil 60 min 25.57 66.7%
1 oz Cascade (7 AA) / 3.3 Ounces1 oz Cascade (7 AA) / 3.3 Ounces Hops Leaf/Whole 7 Boil 10 min 6.55 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
7.27 gal Strike 163 °F 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.28 29.1  
Mash volume with grains 8.83 35.3  
Grain absorption losses -2.43 -9.7  
Remaining sparge water volume (equipment estimates 2.51 g | 10.1 qt) 2.4 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.68 38.7
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Jordan Nornhold. All Grain, ABV 8.72%, IBU 32.12, SRM 40.29, Fermentables: ( Brewers Malt 2-Row, Rye, Caramel / Crystal 120L, Chocolate, Black Malt - 2-Row) Hops: (Fuggles (4.5 AA), Cascade (7 AA) / 3.3 Ounces)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-19 16:58 UTC