Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

219 calories 22.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25.2 liters
Post Boil Size: 19.21 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70.25% (brew house)
Source: David Heath
Calories: 219 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Thursday March 25th 2021
1.071
1.018
7.0%
29.9
40.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.70 kg Weyermann - Munich Type I3.702 kg Munich Type I 38 14.51 60%
1.85 kg Belgian - Pilsner1.851 kg Pilsner 37 2.77 30%
0.22 kg Aromatic Malt0.216 kg Aromatic Malt 35 51.87 3.5%
0.22 kg Castle Malting - Château Crystal0.216 kg Château Crystal 34.4 160.22 3.5%
0.19 kg German - Carafa I0.185 kg Carafa I 32 905.81 3%
6.17 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.15 g magnum 17.15 g magnum Hops Pellet 12.1 Boil 60 min 26.71 42.7%
23 g Styrian Goldings23 g Styrian Goldings Hops Pellet 3 Boil 10 min 3.22 57.3%
40.15 g / 0.00 €
 
Yeast
- Fm13 Irish Darknes Fermentum-Mobile
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 9 g       Temp: 20 °C       CO2 Level: 1.9 g/l
 
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
Temp Infusion 65 °C 65 °C 60 min
Mash Out Temperature 75 °C 75 °C 10 min
Sparge as Normal Batch Sparge 75 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 13.5 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 19.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.2 L) 19
Total: 32.3  
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by David Heath. All Grain, ABV 7.02%, IBU 29.93, SRM 40.82, Fermentables: (Munich Type I, Pilsner, Aromatic Malt, Château Crystal, Carafa I) Hops: (magnum , Styrian Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-12 15:34 UTC