Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

14628 calories 1242.1 g 19 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.85 liters
Post Boil Size: 21.9 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://beerandbrewing.com/recipe-ostseekueste-baltic-porter/
Calories: 14628 calories (Per 19L)
Carbs: 1242.1 g (Per 19L)
Created: Wednesday November 16th 2022
1.083
1.014
9.2%
31.8
34.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Weyermann - Vienna Malt4.4 kg Vienna Malt 37 3.5 57%
2.30 kg Barrett Burston - Pilsner Malt2.3 kg Pilsner Malt $ 0.00 / kg
$ 0.00 		37.3 1.93 29.8%
225 g Weyermann - Carafa Special Type II225 g Carafa Special Type II - (late mash tun addition) 29.9 425 2.9%
225 g Simpsons - Crystal Medium225 g Crystal Medium 33 65.01 2.9%
200 g Briess - Extra Special Malt200 g Extra Special Malt 33.5 130 2.6%
150 g United Kingdom - Pale Chocolate150 g Pale Chocolate - (late mash tun addition) 33 207 1.9%
100 g Joe White - Roasted Wheat Malt100 g Roasted Wheat Malt - (late mash tun addition) 29.9 524.06 1.3%
125 g Weyermann - Acidulated125 g Acidulated 27 3.4 1.6%
7,725 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Chinook12 g Chinook Hops $ 0.00 / g
$ 0.00 		Pellet 13 Boil 60 min 16.7 18.5%
8 g Magnum8 g Magnum Hops $ 0.00 / g
$ 0.00 		Pellet 15 Boil 60 min 12.84 12.3%
45 g Saaz45 g Saaz Hops $ 0.00 / g
$ 0.00 		Pellet 3.5 Whirlpool at 77 °C 30 min 2.25 69.2%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 315 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 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
25 L Infusion 71 °C 67 °C 60 min
8.1 L Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.2
Mash volume with grains 28.3
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 15.3 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 26.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.2 L) 21.9
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 21
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Brew date: 21/05/23

FV volume: 20 liters, cubed & fridged overnight,

OG: 1.076

PBG 3 points under, 115g Lifter added, OG still 6 points under.

22/05/23 - Yeast pitched (harvested previous day from Vienna Lager. Temp control set at 9c.

23/05/23 - Temp rise to 9.5c.

24/05/23 - Temp rise to 10c.

25/05/23 - Temp rise to 10.5c.

26/05/23 - Temp rise to 11c.

27/05/23 - Temp rise to 11.5c.

28/05/23 - Temp rise to 12c.

29/05/23 - Temp rise to 12.5c.

30/05/23 - Temp rise to 13c.

31/05/23 - Temp rise to 13.5c.

01/06/23 - Temp rise to 14c.

02/06/23 - Temp rise to 14.5c.

03/06/23 - Temp rise to 15c.

04/06/23 - Temp rise to 16c, SG 1.016

10/06/23 - PM Cold Crash 12c.

11/06/23 - PM Cold Crash 8c.

12/06/23 - PM Cold Crash 5c.

13/06/23 - PM Cold Crash 1c.

16/06/23 - Packaged: 18 liters

FG: 1.014 ABV: 8.2%

BJCP: 9c



--------------------------------

Start ferment at 9c, raise by 0.5c per day once airlock activity starts. Raise to 16c after 12 days and leave for 2 weeks.

Debittered or dehusked dark malts (late additions @ 40 min).

Higher pH: +5.4 (as per John Palmer book)

Split or reiterated mash. Mill acid malt separately.

Split mash: 4kg each way + 12.5 liters strike water + 4.1 liters sparge.

-------------------------------------------------
VARIATIONS

Mex Porter (2.5 liters)

100g cocoa nibs, 1x vanilla pod and 50g Mexican chilies soaked in 100ml of Tequila for 2 weeks. 50ml tincture strained off. Additional 50g chilies added to leftover 40ml of tincture for an additional week then strained off.

Addition rates: 50ml of first tequila tincture + 20ml second tequila tincture added to 2.5 liters of base porter.


Rum Porter

100g cocoa nibs, 1x vanilla pod and soaked in 100ml of white rum for 2 weeks. 60ml tincture strained off.

Addition rates: 60ml of rum tincture added to 2.5 liters of base porter.
--------------------
https://beerandbrewing.com/the-heart-of-darkness-exploring-dark-malts/

https://beerandbrewing.com/recipe-ostseekueste-baltic-porter/

https://beerandbrewing.com/make-your-best-baltic-porter/

https://byo.com/article/practical-porter/ (water profile)

https://beerandbrewing.com/brewing-traditions-baltic-indulgence/

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  • Last Updated: 2023-08-11 16:42 UTC