#018 Baltic Porter - Beer Recipe - Brewer's Friend

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#018 Baltic Porter

242 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.4 liters
Pre Boil Gravity: 15.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nogias
Calories: 242 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Thursday November 29th 2018
19.1 °P
3.6 °P
8.5%
27.4
40.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Vienna2 kg Vienna 37 9.18 29.9%
2 kg German - Pale Ale2 kg Pale Ale 39 4.64 29.9%
1.70 kg Liquid Malt Extract - Dark1.7 kg Liquid Malt Extract - Dark 35 78.56 25.4%
0.50 kg German - Carapils0.5 kg Carapils 35 1.97 7.5%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 4.37 6%
0.10 kg German - Carafa II0.1 kg Carafa II - (late boil kettle addition) 32 1132.64 1.5%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Marynka20 g Marynka Hops Pellet 10 Boil at 100 °C 60 min 22.38 50%
20 g Lublin20 g Lublin Hops Pellet 4.5 Aroma at 100 °C 15 min 5 50%
40 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Przerwa Temperature -- 52 °C 10 min
Przerwa Temperature -- 62 °C 30 min
Przerwa Temperature -- 72 °C 45 min
10.7 L Zacieranie Ciągłe Fly Sparge -- 78 °C 5 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.1 L) 11.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 25.9 L) 24.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29.1  
Equipment Profile Used: System Default
"#018 Baltic Porter" Baltic Porter beer recipe by Nogias. All Grain, ABV 8.5%, IBU 27.37, SRM 39.96, Fermentables: (Vienna, Pale Ale, Liquid Malt Extract - Dark, Carapils, Flaked Barley, Carafa II) Hops: (Marynka, Lublin)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-02 15:57 UTC