Baltic Borter - Beer Recipe - Brewer's Friend

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Baltic Borter

286 calories 23.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 286 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)
Created: Wednesday September 8th 2021
1.087
1.014
9.6%
33.9
32.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Mecca Grade - Pelton13 lb Pelton 36 2 67.1%
3 lb Bestmalz - BEST Munich Dark 3 lb BEST Munich Dark 36.23 11 15.5%
20 oz Simpsons - Golden Naked Oats20 oz Golden Naked Oats 27 7 6.5%
12 oz Thomas Fawcett - Pale Chocolate Malt12 oz Pale Chocolate Malt 32.2 230 3.9%
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 2.6%
6 oz German - Carafa III6 oz Carafa III 32 535 1.9%
8 oz Mecca Grade - Opal 448 oz Opal 44 36 45 2.6%
310 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 22.63 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 11.23 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.50 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Sea salt Spice Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 653 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
Infusion 156 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.27 29.1  
Mash volume with grains 8.82 35.3  
Grain absorption losses -2.42 -9.7  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.65 g | 34.6 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.67 42.7
Equipment Profile Used: System Default
 
Notes

9/29/21 Fantastic brew day hit every number mixed a wort sample with a little buffalo trace and it was like boozy hot chocolate. Documenting this one because it going to be a banger.

9/30/21 yeasts rippin holding at 51-52 for about 36hours then bumping up a degree a day until 55.

10/19/21 Steady at 1.016 gravity kegged half. Will be sitting at 34 degrees the next few weeks. The other half got some oak spirals soaked in Nikka Coffee Malt
Whisky let a little whisky make its way in there for good measure. Snagged a cellermans cut from the transfer lines and did a little happy dance. Has Great body absolute chocolate bomb, a hint dried fruit, and a touch or burnt marshmallow? I don’t have the most amazing pallet out there but I knows a well made beer when I taste it.

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  • Last Updated: 2022-01-11 01:39 UTC