Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

251 calories 22.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 5.6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 68% (ending kettle)
Hop Utilization: 99%
Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
Created: Monday November 29th 2021
1.076
1.015
8.0%
43.4
32.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Rahr - North Star Pils10 lb North Star Pils 36.3 1.7 58.8%
2 lb Weyermann - Abbey Malt2 lb Abbey Malt 36.8 17 11.8%
1.50 lb Weyermann - Beech Smoked Barley1.5 lb Beech Smoked Barley 35 2.7 8.8%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 5.9%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 2.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
0.50 lb Weyermann - Chocolate Wheat0.5 lb Chocolate Wheat 34.8 415 2.9%
1 lb US - Honey - Sweet Clover1 lb Honey - Sweet Clover 35 0 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz BSG - German Northern Brewer1.5 oz German Northern Brewer Hops Pellet 6.4 Boil 60 min 29.27 50%
1 oz Willamette1 oz Willamette Hops Pellet 5.8 Boil 30 min 12.23 33.3%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 6.4 Mash 60 min 1.94 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g licorice root Spice Boil 0 min.
1.50 tsp Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.26 29  
Grain absorption losses -2 -8  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume 3.18 12.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.03 g | 20.1 qt) 5.6 22.4  
Estimated amount in fermentor 5.6 22.4  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

Heat 5 gal to 154, add 14.5# grain to first rest 145 30 min, raise to 158 30 min; add steeping grains and bump to 168 10 min

6ML lactic assumes 1.5 # dark steeping grains are put in late in the mash, few min before ramp to 168.

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  • Last Updated: 2022-10-06 02:15 UTC