Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Thursday February 7th 2019
1.074
1.018
7.5%
29.5
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Munich8 lb Munich 37 6 58.2%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 21.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
0.25 lb German - De-Husked Caraf I0.25 lb De-Husked Caraf I 32 340 1.8%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.8%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 1.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.3%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.47 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 11.07 50%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 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
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.36 33.4
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Brewer #217726. All Grain, ABV 7.46%, IBU 29.54, SRM 30.94, Fermentables: (Munich, Dry Malt Extract - Light, Caramel / Crystal 40L, Chocolate, De-Husked Caraf I, Roasted Barley, Flaked Barley, Rice Hulls) Hops: (East Kent Goldings, Domestic Hallertau)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-07 22:18 UTC