Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

310 calories 31.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.19 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 96%
Calories: 310 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Friday April 28th 2023
1.093
1.023
9.1%
35.9
34.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Munich Type I6 lb Munich Type I 38 6 57.8%
3.50 lb Weyermann - Barke Pilsner Malt3.5 lb Barke Pilsner Malt 37.03 1.75 33.7%
0.25 lb Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.4%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.4%
0.19 lb Weyermann - Carafa Special Type II0.19 lb Carafa Special Type II 29.9 425 1.8%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 1.2%
1 oz Dingemans - Mroost 1400 MD (Debittered black malt)1 oz Mroost 1400 MD (Debittered black malt) 35 525 0.6%
10.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 30.78 75%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 5.09 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.62 g | 22.5 qt) 4.74 18.9  
Mash volume with grains (equipment estimates 6.45 g | 25.8 qt) 5.57 22.3  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 3.19 12.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.74 18.9
Equipment Profile Used: System Default
 
Notes

Use modified Narziss fermentation schedule. Start at 63 F until it reaches 50% attenuation, then slowly ramp up temperature until it reaches 65-68 F. After FG is reached, cold crash or get below 50 F and fine with gelatin.

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  • Last Updated: 2023-11-02 03:20 UTC