Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

321 calories 33.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 321 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Sunday September 8th 2024
1.096
1.025
9.4%
67.5
34.7
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Munich Dark 20L9.5 lb Munich Dark 20L 34 20 44.7%
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 44.7%
8 oz Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.4%
8 oz Special B8 oz Special B 34 115 2.4%
6 oz Weyermann - Carafa Special Type II6 oz Carafa Special Type II 29.9 425 1.8%
4 oz American - Chocolate4 oz Chocolate 29 350 1.2%
5 oz American - Wheat5 oz Wheat 38 1.8 1.5%
5 oz Weyermann - Acidulated5 oz Acidulated 27 3.4 1.5%
340 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.55 oz Yakima Chief Hops - German Magnum1.55 oz German Magnum Hops Pellet 12.9 First Wort 0 min 67.54 100%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
3 g Gypsum Water Agt Mash --
3 g CaCl Water Agt Mash --
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Portland, Maine
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.64 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.64 26.6  
Mash volume with grains 8.34 33.4  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.41 41.6
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Geoff Dyhrberg. All Grain, ABV 9.4%, IBU 67.54, SRM 34.74, Fermentables: (Munich Dark 20L, Pilsner, Caramel / Crystal 60L, Special B, Carafa Special Type II, Chocolate, Wheat, Acidulated) Hops: (German Magnum) Other: (Irish Moss, Fermax Yeast Nutrient, Gypsum, CaCl)
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  • Last Updated: 2024-09-08 23:45 UTC