Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

295 calories 27.9 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: 8.11 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 295 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Monday November 25th 2024
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People's Porter

by matlab_

OG: 1.079 FG: 1.018 ABV: 8.1% IBU: 35

1.089
1.019
9.2%
33.0
29.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 54.8%
5 lb Munich5 lb Munich 37 6 27.4%
8 oz Briess - Caramel Malt - 60L8 oz Caramel Malt - 60L 35.4 60 2.7%
8 oz German - Carafa II8 oz Carafa II 32 425 2.7%
8 oz Special B8 oz Special B 34 115 2.7%
4 oz American - Chocolate4 oz Chocolate 29 350 1.4%
1.50 lb Rice Hulls1.5 lb Rice Hulls 0 0 8.2%
292 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 16.37 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 12.58 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.05 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
5.60 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
0.50 each Campden Tablets Water Agt Sparge 0 min.
1 tsp Gelatin Fining Kegging 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Woodstock 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 0 30 75 75 12
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.44 gal Strike 161 °F 152 °F 60 min
1 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.85 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.85 qt/lb 8.44 33.8  
Mash volume with grains 9.9 39.6  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 1.95 g | 7.8 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 8.11 32.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 10.64 42.6
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Brett. All Grain, ABV 9.16%, IBU 33, SRM 29.93, Fermentables: (Pilsner, Munich, Caramel Malt - 60L, Carafa II, Special B, Chocolate, Rice Hulls) Hops: (Styrian Goldings, Hallertau Mittelfruh) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid, Whirlfloc, Yeast Nutrient, Campden Tablets, Gelatin)
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  • Last Updated: 2024-12-14 20:11 UTC