Baltic Porter #2 - Beer Recipe - Brewer's Friend

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Baltic Porter #2

282 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7.32 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: HM Clearfield
Hop Utilization: 99%
Calories: 282 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Monday August 29th 2022
1.085
1.019
9.4%
48.9
40.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Bestmalz - BEST Heidelberg7 lb BEST Heidelberg 38 1.3 34.4%
5.50 lb Weyermann - Munich Type II (Dark)5.5 lb Munich Type II (Dark) 37 10 27%
5 lb Weyermann - Vienna Malt5 lb Vienna Malt 37 3.5 24.5%
1 lb Weyermann - CaraAmber1 lb CaraAmber 37 27 4.9%
1 lb Weyermann - CaraAroma1 lb CaraAroma 36 140 4.9%
0.63 lb Bairds - Chocolate Malt0.625 lb Chocolate Malt 31 500 3.1%
0.25 lb Bairds - Roasted Barley0.25 lb Roasted Barley 33 600 1.2%
20.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Yakima Valley Hops - Magnum26 g Magnum Hops Pellet 16.9 Boil 60 min 43.51 31.7%
28 g Yakima Valley Hops - GR Tettnanger28 g GR Tettnanger Hops Pellet 4.8 Boil 10 min 4.83 34.1%
28 g Yakima Valley Hops - GR Tettnanger28 g GR Tettnanger Hops Pellet 4.8 Aroma 1 min 0.57 34.1%
82 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
7 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 779 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 2 0 92 53 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.39219 gal Strike 164 °F 148 °F 60 min
3.52969 gal Fly Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.37 25.5  
Mash volume with grains 8 32  
Grain absorption losses -2.55 -10.2  
Remaining sparge water volume 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.4 qt) 7.32 29.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 4.96 g | 19.8 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 10.12 40.5
Equipment Profile Used: System Default
"Baltic Porter #2" Baltic Porter beer recipe by HM Clearfield. All Grain, ABV 9.35%, IBU 48.91, SRM 40.64, Fermentables: (BEST Heidelberg, Munich Type II (Dark), Vienna Malt, CaraAmber, CaraAroma, Chocolate Malt, Roasted Barley) Hops: (Magnum, GR Tettnanger) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2022-09-11 20:55 UTC