Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

300 calories 33.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.42 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 18.6 °P (recipe based estimate)
Post Boil Gravity: 21.4 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Logan
Calories: 300 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Wednesday February 7th 2024
21.4 °P
6.7 °P
8.3%
33.7
31.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28.68 lb Weyermann - Munich Type II (Dark)28.68 lb Munich Type II (Dark) 37 10 59.1%
1.02 lb Weyermann - Chocolate Wheat1.02 lb Chocolate Wheat 34.8 415 2.1%
1.18 lb Weyermann - Carafa Special Type II1.18 lb Carafa Special Type II 29.9 425 2.4%
17.68 lb Weyermann - Vienna Malt17.68 lb Vienna Malt 37 3.5 36.4%
48.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 15 min 22.22 66.7%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 45 min 6.85 11.1%
1 oz Yakima Chief Hops - German Tettnang1 oz German Tettnang Hops Pellet 4.5 Boil 75 min 4.68 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - British Ale VII OYL-014
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
21.25 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.42 gal (69.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.42 gal (21.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.13 gal (100.52 qt). Suggest reducing strike water volume to 8.12 gal (32.46 qt) and adding 13.13 gal (52.52 qt) sparge/top-off. 21.25 85  
Strike water volume at mash thickness of 1.75 qt/lb 21.25 85  
Mash volume with grains 25.13 100.5  
Grain absorption losses -6.07 -24.3  
Remaining sparge water volume 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 17.42 69.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 23.74 95
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Logan. All Grain, ABV 8.25%, IBU 33.74, SRM 31.39, Fermentables: (Munich Type II (Dark), Chocolate Wheat, Carafa Special Type II, Vienna Malt) Hops: (Magnum, German Tettnang) Other: (Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2024-02-21 20:42 UTC