Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.08 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday May 12th 2024
1.068
1.014
7.1%
27.0
26.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Barke Munich Malt12 lb Barke Munich Malt 37 8 90.6%
8 oz Weyermann - Carafa I8 oz Carafa I 32 340 3.8%
8 oz Weyermann - Caramunich Type 38 oz Caramunich Type 3 34 57 3.8%
4 oz Weyermann - CaraAroma4 oz CaraAroma 36 140 1.9%
212 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.82 50%
1 oz Charles Faram - Lubelski1 oz Lubelski Hops Pellet 4 Boil 15 min 7.15 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
2.20 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.84 psi       Temp: 45 °F       CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Infusion 165 °F 152 °F 90 min
2.19 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.8 23.2  
Mash volume with grains 6.86 27.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 2.68 g | 10.7 qt) 2.19 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.08 24.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.99 31.9
Equipment Profile Used: System Default
 
Notes

Mash 152F for 90 min then raise to 170F. Sparge with 170F

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  • Last Updated: 2024-05-12 06:37 UTC