Baltic Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Baltic Porter

259 calories 25.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 175 gallons (fermentor volume)
Pre Boil Size: 195 gallons
Post Boil Size: 185 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 90%
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Monday October 23rd 2023
1.078
1.018
7.8%
45.9
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
235 lb Thomas Fawcett - Maris Otter Pale Ale Malt235 lb Maris Otter Pale Ale Malt 38 2.65 47%
165 lb Munich165 lb Munich 37 6 33%
20 lb German - Pale Wheat20 lb Pale Wheat 39 1.5 4%
5 lb Simpsons - Golden Naked Oats5 lb Golden Naked Oats 27 7 1%
5 lb Flaked Barley5 lb Flaked Barley 32 2.2 1%
5 lb Rice Hulls5 lb Rice Hulls 0 0 1%
10 lb American - CaraBrown10 lb CaraBrown 34 55 2%
20 lb German - CaraBohemian20 lb CaraBohemian - (late mash tun addition) 33 75 4%
15 lb German - CaraAroma15 lb CaraAroma - (late mash tun addition) 34 130 3%
10 lb Weyermann - Chocolate Wheat10 lb Chocolate Wheat - (late mash tun addition) 34.8 415 2%
10 lb Weyermann - Carafa Special Type II10 lb Carafa Special Type II - (late mash tun addition) 29.9 425 2%
500 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 oz Hallertau Tradition (Germany)25 oz Hallertau Tradition (Germany) Hops Pellet 5 First Wort at 210 °F 70 min 14.34 56.8%
19 oz Magnum19 oz Magnum Hops Pellet 15 Boil at 210 °F 60 min 31.56 43.2%
44 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4377 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 40 75 60 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
156.25 gal Strike 167 °F 152 °F 60 min
39 gal Sparge 170 °F 168 °F --
Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 61 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 178.9 gal (715.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 166.9 gal (667.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 196.25 gal (785 qt) 156.25 625  
Strike water volume at mash thickness of 1.25 qt/lb 156.25 625  
Mash volume with grains 196.25 785  
Grain absorption losses -62.5 -250  
Remaining sparge water volume (equipment estimates 85.4 g | 341.6 qt) 101.5 406  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 178.9 g | 715.6 qt) 195 780  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.65 -6.6  
Post boil Volume (equipment estimates 175 g | 700 qt) 185 740  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 185 g | 740 qt) 175 700  
Total: 257.75 1031
Equipment Profile Used: System Default
 
Notes

Hold back naked and mill separately.
Hold back Dark malts & crystal to bb added at mascot.
use HERMS to mashout
Boil strike water with salts added preset while cold op pH 7.
Mash at 152F for 60 min, check conversion
Water specs as per max's above.
Use 300 micron for hops and adjust efficiency.

O2 10-12 ppm

Last Updated and Sharing
 
144
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-10-23 17:33 UTC