Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Saturday December 16th 2023
1.068
1.019
6.5%
30.1
41.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row - Toasted12 lb Pale 2-Row - Toasted 33 30 66.7%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 16.7%
2 lb German - CaraMunich II2 lb CaraMunich II 34 46 11.1%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 60 min 30.1 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6.50 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.25 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
6 gal Temperature 167 °F 154 °F 60 min
2 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Brewer #141294. All Grain, ABV 6.52%, IBU 30.1, SRM 41, Fermentables: (Pale 2-Row - Toasted, Munich - Light 10L, CaraMunich II, Pale Chocolate) Hops: (Tettnanger) Other: (Baking Soda, Calcium Chloride (anhydrous), Chalk, Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2024-01-25 04:42 UTC