Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

287 calories 24.6 g 12 oz
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Beer Stats
Method: Extract
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 287 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Friday November 15th 2019
1.087
1.015
9.4%
38.1
24.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb Liquid Malt Extract - Munich6.3 lb Liquid Malt Extract - Munich 35 8 44.7%
3 lb Liquid Malt Extract - Pilsen3 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 21.3%
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 23.4%
12.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 1.8%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 3.5%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 3.5%
0.25 lb Crisp Malting - Pale Chocolate0.25 lb Pale Chocolate 32.7 220 1.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz CTZ0.75 oz CTZ Hops Pellet 15.5 Boil 60 min 35.48 42.9%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Whirlpool at 185 °F 0 min 2.62 57.1%
1.75 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.15 g | 12.6 qt) 3.65 14.6  
Mash volume with grains (equipment estimates 3.15 g | 12.6 qt) 3.77 15.1  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 3.49 g | 14 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.53 2.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2.5 10  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 3.04 12.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.69 26.8
Equipment Profile Used: System Default
 
Notes

Chill wort to about 48F and aerate. Ferment at 48 until activity is visible in the airlock. Allow the temp to rise slowly to 60F over the next 10 days. HOld at 60f for the next two weeks. Crash temp to 35F and bottle. Allow to age two months before consuming.

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  • Last Updated: 2019-11-15 23:35 UTC