Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

253 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Wednesday December 12th 2018
1.076
1.020
7.3%
36.5
23.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 37.9%
11 lb German - Vienna11 lb Vienna 37 4 37.9%
4 lb German - Munich Light4 lb Munich Light 37 6 13.8%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 3.4%
12 oz Belgian - Special B12 oz Special B 34 115 2.6%
12 oz German - Carafa II12 oz Carafa II 32 425 2.6%
8 oz United Kingdom - Brown8 oz Brown 32 65 1.7%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Saaz5 oz Saaz Hops Leaf/Whole 2.8 Boil 120 min 23.36 55.6%
4 oz Saaz4 oz Saaz Hops Leaf/Whole 2.8 Boil 30 min 13.16 44.4%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Chicago 2015
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
40.5 qt Infusion -- 152 °F 60 min
34.5 qt Sparge -- 175 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.84 gal (55.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.84 gal (7.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 6.84 g | 27.4 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.84 g | 55.4 qt) 15 60  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 10.5 42  
Total: 18.88 75.5
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Mike Shea. All Grain, ABV 7.3%, IBU 36.52, SRM 23.46, Fermentables: (Pale Ale, Vienna, Munich Light, CaraMunich I, Special B, Carafa II, Brown) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2020-07-22 16:19 UTC