Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

242 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Tuesday August 9th 2022
1.073
1.018
7.2%
22.7
29.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 38.1%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 25.4%
2 lb Weyermann - Pilsner2 lb Pilsner 36 1.5 25.4%
4 oz Weyermann - Carafa II4 oz Carafa II 31.5 415 3.2%
2 oz Weyermann - Chocolate Rye2 oz Chocolate Rye 29.9 240 1.6%
4 oz Castle Malting - Special B4 oz Special B 34 150 3.2%
4 oz Crisp Malting - Crystal 60L4 oz Crystal 60L 33.1 60 3.2%
126 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 16.69 50%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 6.05 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
0.25 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.95 11.8  
Mash volume with grains 3.58 14.3  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 2.57 g | 10.3 qt) 2.03 8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.29 g | 17.2 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.98 19.9
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by ijdavis. All Grain, ABV 7.23%, IBU 22.74, SRM 29.6, Fermentables: (Munich Type I, Vienna Malt, Pilsner, Carafa II, Chocolate Rye, Special B, Crystal 60L) Hops: (Hallertau Tradition (Germany)) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-08-11 17:39 UTC