#283 Baltic Porter - Beer Recipe - Brewer's Friend

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#283 Baltic Porter

241 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 1925 liters (fermentor volume)
Pre Boil Size: 2100 liters
Post Boil Size: 1950 liters
Pre Boil Gravity: 17.6 °P (recipe based estimate)
Post Boil Gravity: 18.9 °P (recipe based estimate)
Efficiency: 73% (brew house)
Source: Fredrik Schmidt
Calories: 241 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Wednesday November 13th 2024
18.9 °P
4.5 °P
7.9%
32.3
38.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
300 kg Bestmalz - BEST Munich300 kg BEST Munich 37 6.3 43.3%
125 kg Bestmalz - BEST Heidelberg125 kg BEST Heidelberg 38 1.3 18.1%
25 kg Crisp Malting - Brown Malt25 kg Brown Malt 32.7 65 3.6%
25 kg Weyermann - Carafa Special Type III25 kg Carafa Special Type III 29.9 525 3.6%
25 kg Crisp Malting - Crystal Dark - 77L25 kg Crystal Dark - 77L 33.1 77 3.6%
25 kg Crisp Malting - Crystal Light - 45L25 kg Crystal Light - 45L 33.1 45 3.6%
12.50 kg Weyermann - Chocolate Rye12.5 kg Chocolate Rye 29.9 240 1.8%
50 kg Bestmalz - BEST Caramel Pils50 kg BEST Caramel Pils 37 2.43 7.2%
100 kg Flaked Barley100 kg Flaked Barley 32 2.2 14.4%
5 kg Simpsons - Black Malt5 kg Black Malt 34 700 0.7%
692.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2,000 g Columbus2000 g Columbus Hops Pellet 15 Boil 60 min 32.31 100%
2,000 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 12728 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Bad Seed De Ionized Water
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
1462.5 L Strike 70 °C 70 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 70 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1946.4 L. Suggest reducing initial water volume to 45.4 L and adding 1901 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 2257.55 L 1800.5
Strike water volume at mash thickness of 2.6 L/kg 1800.5
Mash volume with grains 2257.6
Grain absorption losses -692.5
Remaining sparge water volume (equipment estimates 839.3 L) 992.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1946.4 L) 2100
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -10
Post boil Volume (equipment estimates 1925 L) 1950
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 1950 L) 1925
Total: 2793.4  
Equipment Profile Used: System Default
 
Notes

Water

Add 200g Epsom Salt
Add 442g Table Salt (NaCl)

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  • Last Updated: 2024-11-15 08:21 UTC