Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

290 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 6.4 gallons (ending kettle volume)
Pre Boil Size: 8.1 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Facciola Brewing
Calories: 290 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday November 14th 2024
1.088
1.014
9.7%
37.5
25.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 36.2%
12.50 lb Weyermann - Munich Type I12.5 lb Munich Type I 38 6 56.5%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.3%
0.50 lb Special B0.5 lb Special B 34 115 2.3%
6 oz Weyermann - Carafa Special Type II6 oz Carafa Special Type II - (late mash tun addition) 29.9 425 1.7%
4 oz Crisp Malting - Pale Chocolate4 oz Pale Chocolate - (late mash tun addition) 32.7 220 1.1%
22.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz HBC 6820.2 oz HBC 682 Hops Pellet 18.3 Boil 90 min 12.59 5.9%
0.48 oz Saaz0.48 oz Saaz Hops Pellet 4.5 Boil 60 min 7.18 14.2%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 3.5 Boil 60 min 13.95 35.5%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 10 min 3.79 44.4%
3.38 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Wyeast - Beer Nutrient Other Mash 0 min.
1.50 tsp Irish Moss Fining Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 512 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
7 gal yield 4.23G Infusion 168 °F 154 °F 60 min
Temperature -- 170 °F 5 min
3.9 gal Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.3015 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 7.2 28.8  
Mash volume with grains 8.97 35.9  
Grain absorption losses -2.77 -11.1  
Remaining sparge water volume 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.78 g | 35.1 qt) 8.1 32.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.72 g | 22.9 qt) 6.4 25.6  
Estimated amount in fermentor 6.4 25.6  
Total: 11.12 44.5
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Facciola Brewing. All Grain, ABV 9.73%, IBU 37.51, SRM 24.96, Fermentables: (Pilsner, Munich Type I, Caramel / Crystal 60L, Special B, Carafa Special Type II, Pale Chocolate) Hops: (HBC 682, Saaz) Other: (Beer Nutrient, Irish Moss, Calcium Chloride (anhydrous), Gypsum, Salt)
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  • Last Updated: 2024-11-23 14:11 UTC