Baltic Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Baltic Porter

296 calories 29.5 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Donkey Venom Clone
Calories: 296 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Tuesday June 2nd 2015
1.089
1.021
8.9%
21.1
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner 38 1.8 63.8%
5 lb German - Munich Light5 lb Munich Light 37 6 26.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.7%
0.30 lb Belgian - Aromatic0.3 lb Aromatic 33 38 1.6%
18.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 21.1 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Aroma 0 min 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 889 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike water @ 166F Infusion -- 158 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.43 g | 41.7 qt) 10.1 40.4  
Mash volume with grains (equipment estimates 11.93 g | 47.7 qt) 11.6 46.4  
Grain absorption losses -2.35 -9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 10.1 40.4
Equipment Profile Used: System Default
 
Notes

Use yeast cake from small-batch California Common.

Ferment with lager yeast at top of temperature range (59F) to final gravity, then transfer to secondary with oak cubes and pitch Brett or mixed culture.

Last Updated and Sharing
 
1,056
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-06-12 15:51 UTC