Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

252 calories 25.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Monday September 26th 2022
1.076
1.018
7.6%
31.9
39.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Gambrinus - Munich - Light 10L12 lb Munich - Light 10L 37.3 10 63.2%
5 lb Gambrinus - Pilsner Malt5 lb Pilsner Malt 37.3 1.5 26.3%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L $ 0.00 / oz
$ 0.00 		34 60 2.6%
0.50 lb Belgian - Special B0.5 lb Belgian - Special B 34 115 2.6%
0.50 lb American - Chocolate0.5 lb American - Chocolate $ 0.00 / oz
$ 0.00 		29 350 2.6%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 2.6%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Columbus0.6 oz Columbus Hops $ 0.00 / oz
$ 0.00 		Pellet 15 Boil 60 min 29.5 37.5%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool 30 min 2.38 62.5%
1.60 oz / $ 0.00
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Powers Creek
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
154 °F 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.69 g | 38.7 qt) 10.13 40.5  
Mash volume with grains (equipment estimates 11.21 g | 44.8 qt) 11.65 46.6  
Grain absorption losses -2.38 -9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5.5 22  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Start fermentation @ 50F and bump up a degree a day for 2 weeks. Then hold at the low ale temp 2 more weeks before packaging. Hold off serving for 3 -4 mos to let it hit its stride. "Best to bottle condition".

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  • Last Updated: 2022-10-23 15:29 UTC