Best Baltic Porter - Beer Recipe - Brewer's Friend

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Best Baltic Porter

284 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Josh Weikert
Calories: 284 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Sunday December 24th 2017
1.086
1.016
9.2%
34.6
34.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Munich Dark10.5 lb Munich Dark 37 15.5 60%
5.25 lb German - Pilsner5.25 lb Pilsner 38 1.6 30%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 2.9%
0.25 lb German - Chocolate Rye0.25 lb Chocolate Rye 31 240 1.4%
0.50 lb Briess Extra Special Malt0.5 lb Briess Extra Special Malt 33 130 2.9%
0.50 lb Fawcett Crystal 650.5 lb Fawcett Crystal 65 35 65 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 12.4 Boil 60 min 28.52 42.9%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Aroma 10 min 6.12 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 861 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Saccharification Rest Temperature -- 152 °F 60 min
14 qt Sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 5.69 22.8  
Mash volume with grains 7.01 28.1  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.73 38.9
Equipment Profile Used: System Default
 
Notes

This recipe is based on the article "Make Your Best Baltic Porter"
by Josh Weikert (https://beerandbrewing.com/make-your-best-baltic-porter/) in the Craft Beer & Brewing Magazine, June 5, 2016.

If you can't get Fawcett Crystal 65, then substitute with an equal amount of United Kingdom - Crystal 60L or Briess Caramel 40L. (As per the article, we're looking for toffee flavor.)

Ferment starting at 48°F. Once you see activity in the air lock (about 36 hours), increase by 1°F per day for 10 days. On day 12, or when you're convinced that primary fermentation is complete, set the temperature to 60°F for an additional 2 weeks.

Lager at least 2 months before drinking.

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  • Last Updated: 2017-12-28 17:44 UTC