Baltic Porter Version 2 - Beer Recipe - Brewer's Friend

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Baltic Porter Version 2

235 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.34 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 14.1 °P (recipe based estimate)
Post Boil Gravity: 17.2 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Monday February 26th 2024
17.2 °P
4.5 °P
7.0%
32.4
27.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.99 lb Weyermann - Barke Pilsner Malt14.99 lb Barke Pilsner Malt 37.03 1.75 58.8%
5.25 lb Weyermann - Munich Type II (Dark)5.25 lb Munich Type II (Dark) 37 10 20.5%
1.01 lb Simpsons - Chocolate Malt1.01 lb Chocolate Malt 31.7 444 3.4%
2.16 lb Weyermann - CaraRed2.16 lb CaraRed 35 19.3 8%
1.45 lb Weyermann - Carafoam1.45 lb Carafoam 34.5 2.2 5.3%
1.12 lb Weyermann - Special W1.12 lb Special W 33.6 115 4%
25.98 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 15 min 27.7 80%
0.50 oz Charles Faram - Ernest0.5 oz Ernest Hops Pellet 5.75 Boil 45 min 4.69 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
300 Milliliters
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 229 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
12.46 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: 12.34 gal (49.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.34 gal (1.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.44 gal (53.78 qt). Suggest reducing strike water volume to 9.92 gal (39.69 qt) and adding 1.44 gal (5.78 qt) sparge/top-off. 11.37 45.5  
Strike water volume at mash thickness of 1.75 qt/lb 11.37 45.5  
Mash volume with grains 13.44 53.8  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 4.47 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.34 49.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.84 63.4
Equipment Profile Used: System Default
"Baltic Porter Version 2" Baltic Porter beer recipe by Brewer #417191. All Grain, ABV 7%, IBU 32.39, SRM 27.53, Fermentables: (Barke Pilsner Malt, Munich Type II (Dark), Chocolate Malt, CaraRed, Carafoam, Special W) Hops: (El Dorado, Ernest) Other: (Gypsum, Calcium Chloride (anhydrous))
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  • Last Updated: 2024-02-27 18:27 UTC