Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

296 calories 29.5 g 12 oz
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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.

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  • Last Updated: 2015-06-12 15:51 UTC