Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

242 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 99%
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Wednesday November 1st 2023
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OG: 1.079 FG: 1.018 ABV: 8.1% IBU: 35

1.073
1.017
7.4%
39.7
39.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - North Star Pils5 lb North Star Pils 36.3 1.7 30.3%
6.50 lb Briess - Bonlander Munich Malt 10L6.5 lb Bonlander Munich Malt 10L 36 10 39.4%
1 lb Weyermann - Abbey Malt1 lb Abbey Malt 36.8 17 6.1%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 6.1%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 3%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 3%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II - (late mash tun addition) 29.9 425 3%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate - (late mash tun addition) 34 425 3%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 6.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 4.8 Boil 60 min 31.39 66.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.2 Boil 20 min 8.32 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Cellarscience german
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.5qt/lb), your strike volume will exceeds the total water needed for the recipe (9.19g). Reduce mash thickness to 2.36qt/lb or increase pre-boil volume to 7.5g.    
Strike water volume at mash thickness of 2.5 qt/lb 9.69 38.8  
Mash volume with grains 10.93 43.7  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.09 g | 20.4 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Mash 14.5 lb grains in 4.75 gal 163 to first rest 152-3 60 min, bump to 168 10 min,
Hold the dark roasted malts until last 10 minutes of mash/mash out

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  • Last Updated: 2023-12-04 20:23 UTC