Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

263 calories 28 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 26 gallons (fermentor volume)
Pre Boil Size: 27.39 gallons
Post Boil Size: 26.75 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Will Tuttle
Calories: 263 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Friday September 22nd 2023
1.079
1.021
7.6%
25.7
26.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb American - Pilsner35 lb Pilsner 37 1.8 45.4%
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 13%
6.60 lb Briess - LME Munich6.6 lb LME Munich - (late boil kettle addition) 34.5 8 8.6%
8 lb Briess - DME Pale Ale8 lb DME Pale Ale - (late boil kettle addition) 45 6 10.4%
3 lb Belgian - Special B3 lb Special B 34 115 3.9%
2.50 lb Caramel / Crystal 60L2.5 lb Caramel / Crystal 60L 34 60 3.2%
1 lb Weyermann - Carafa Special Type III1 lb Carafa Special Type III 29.9 525 1.3%
1 lb American - Chocolate1 lb Chocolate 29 350 1.3%
10 lb German - Vienna10 lb Vienna 37 4 13%
77.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Willamette6 oz Willamette Hops Pellet 5.5 Boil 60 min 22.95 75%
2 oz Artisan - Willamette2 oz Willamette Hops Pellet 5.5 Boil 10 min 2.77 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - L05 Cablecar
Amount:
3 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium High
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 658 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Shop June 2019
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
32 gal Temperature 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 27.8 gal (111.2 qt). Suggest reducing initial water volume to 10.84 gal (43.35 qt) and adding 15.8 gal (63.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 40.45 gal (161.81 qt). Suggest reducing initial strike volume to 7 gal (28 qt) and adding 28.45 gal (113.81 qt) sparge/top-off. 35.45 141.8  
Strike water volume (equipment estimates 34.7 g | 138.8 qt) 35.45 141.8  
Mash volume with grains (equipment estimates 39.7 g | 158.8 qt) 40.45 161.8  
Grain absorption losses -7.81 -31.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 26.64 g | 106.6 qt) 27.39 109.6  
Volume increase from sugar/extract (late additions) 1.16 4.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 26 g | 104 qt) 26.75 107  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 26.75 g | 107 qt) 26 104  
Total: 35.45 141.8
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Will Tuttle. BIAB, ABV 7.57%, IBU 25.72, SRM 25.97, Fermentables: (Pilsner, Munich - Light 10L, LME Munich, DME Pale Ale, Special B, Caramel / Crystal 60L, Carafa Special Type III, Chocolate, Vienna) Hops: (Willamette) Other: (Whirlfloc)
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  • Last Updated: 2023-09-23 15:03 UTC