Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

257 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 62% (brew house)
Source: jts
Calories: 257 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Friday April 26th 2019
1.077
1.022
7.3%
44.9
34.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 59.9%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 30%
0.30 lb United Kingdom - Crystal 60L0.3 lb Crystal 60L 34 60 3%
0.30 lb German - Carafa II0.3 lb Carafa II 32 425 3%
1.80 oz German - Chocolate Rye1.8 oz Chocolate Rye 31 240 1.1%
0.30 lb Briess - Special Roast0.3 lb Special Roast 73 150 3%
10.01 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Spalt1.2 oz Spalt Hops Pellet 4.5 Boil 60 min 36.77 66.7%
0.60 oz Styrian Goldings0.6 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 8.15 33.3%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 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
Infusion -- 154 °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 3.75 15  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.31 g | 9.3 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.57 g | 18.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/make-your-best-baltic-porter/

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  • Last Updated: 2019-06-10 15:13 UTC