Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

239 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 60 liters (ending kettle volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Geoff McLellan
Calories: 239 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Tuesday December 15th 2020
1.078
1.015
8.2%
23.1
29.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 kg Briess - Bonlander Munich Malt 10L14 kg Bonlander Munich Malt 10L 35.9 10 62.8%
6 kg American - Pilsner6 kg American - Pilsner 37 1.8 26.9%
0.50 kg American - Caramel / Crystal 40L0.5 kg American - Caramel / Crystal 40L 34 40 2.2%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L 33 80 2.2%
0.50 kg American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L 33 120 2.2%
0.40 kg Briess - Blackprinz Malt0.4 kg Blackprinz Malt 25 500 1.8%
0.40 kg United Kingdom - Pale Chocolate0.4 kg Pale Chocolate 33 207 1.8%
22.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
250 g Yakima Chief Hops - Saaz250 g Saaz Hops Pellet 2.8 Boil 60 min 23.09 100%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
21 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 2265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
58.75 L Strike 74 °C 67 °C 60 min
37.25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 68.38 L. Suggest reducing initial water volume to 45.4 L and adding 22.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 70.47 L. Suggest reducing initial water volume to 30.68 L and adding 25.07 L sparge/top-off. 55.8
Strike water volume at mash thickness of 2.5 L/kg 55.8
Mash volume with grains 70.5
Grain absorption losses -22.3
Remaining sparge water volume 27.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 68.4 L) 60
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil volume (equipment estimates 51.6 L) 60
Estimated amount in fermentor 60
Total: 83.2  
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Geoff McLellan. All Grain, ABV 8.24%, IBU 23.09, SRM 29.36, Fermentables: (Bonlander Munich Malt 10L, American - Pilsner, American - Caramel / Crystal 40L, Caramel / Crystal 80L, Caramel / Crystal 120L, Blackprinz Malt, Pale Chocolate) Hops: (Saaz) Other: (Whirlfloc)
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  • Last Updated: 2020-12-21 15:47 UTC