Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

275 calories 26.3 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: 7.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 275 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Thursday May 9th 2019
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OG: 1.077 FG: 1.019 ABV: 7.7% IBU: 38

1.083
1.018
8.5%
35.4
26.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Munich Type I5 lb Munich Type I 38 6 33.3%
5 lb Crisp Malting - No.19 Floor Malt Maris Otter5 lb No.19 Floor Malt Maris Otter 37 3 33.3%
8 oz Crisp Malting - Crystal Light - 45L8 oz Crystal Light - 45L 33.1 45 3.3%
8 oz Briess - Extra Special Malt8 oz Extra Special Malt 33.5 130 3.3%
8 oz Weyermann - CaraRed8 oz CaraRed 35 19.3 3.3%
8 oz Weyermann - Carafa Special Type II8 oz Carafa Special Type II 29.9 425 3.3%
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 20%
240 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 30 min 22.47 33.3%
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 12.93 66.7%
3 oz / $ 0.00
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 7.11 28.4  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.86 35.4
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Brewer #233296. All Grain, ABV 8.5%, IBU 35.4, SRM 26.37, Fermentables: (Munich Type I, No.19 Floor Malt Maris Otter, Crystal Light - 45L, Extra Special Malt, CaraRed, Carafa Special Type II, Dry Malt Extract - Extra Light) Hops: (Perle, Hallertau Tradition (Germany))
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  • Last Updated: 2024-10-13 17:03 UTC