Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

416 calories 35 g 568.261 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 25.74 liters
Post Boil Size: 22.88 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alibloke
Hop Utilization: 99%
Calories: 416 calories (Per 568.261ml)
Carbs: 35 g (Per 568.261ml)
Created: Wednesday February 24th 2021
1.079
1.013
8.7%
38.4
26.0
5.4
14.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Munich Type I4 kg Munich Type I £ 2.10 / kg
£ 8.40 		38 6 60.3%
2 kg Weyermann - Bohemian Pilsner Malt2 kg Bohemian Pilsner Malt £ 1.87 / kg
£ 3.74 		36.8 2.43 30.2%
0.18 kg United Kingdom - Brown0.18 kg Brown £ 2.64 / kg
£ 0.48 		32 65 2.7%
0.18 kg Simpsons - Heritage Crystal0.18 kg Heritage Crystal £ 2.66 / kg
£ 0.48 		32 66 2.7%
0.18 kg German - Carafa II0.18 kg Carafa II 32 425 2.7%
0.09 kg Weyermann - Chocolate Rye0.09 kg Chocolate Rye £ 3.60 / kg
£ 0.32 		29.9 240 1.4%
6.63 kg / £ 13.42
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Magnum33 g Magnum Hops £ 0.03 / g
£ 1.03 		Pellet 9.7 Boil 60 min 34.43 54.1%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Whirlpool 10 min 3.95 45.9%
61 g / £ 1.03
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Other Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4.50 ml Phosphoric acid Water Agt Mash 1 hr.
2.20 g Salt Water Agt Mash 1 hr.
4 g Irish Moss / 64 Grams £ 0.05 / g
£ 0.22 		Water Agt Boil 15 min.
2 g Yeast Nutrient Other Boil 5 min.
£ 0.22
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
9 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 745 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Strike 68 °C 67 °C 60 min
3.99 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.5
Mash volume with grains 30.9
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 9.4 L) 6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 25.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19.6 L) 22.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 19.5
Total: 33.3  
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Alibloke. All Grain, ABV 8.67%, IBU 38.38, SRM 25.98, Fermentables: ( Munich Type I, Bohemian Pilsner Malt, Brown, Heritage Crystal, Carafa II, Chocolate Rye) Hops: (Magnum, Styrian Goldings) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Campden Tablets, Epsom Salt, Phosphoric acid, Salt, Irish Moss / 64 Grams, Yeast Nutrient)
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  • Last Updated: 2022-02-15 11:11 UTC