Smoked Baltic Porter - Beer Recipe - Brewer's Friend

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Smoked Baltic Porter

257 calories 25.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 257 calories (Per 330ml)
Carbs: 25.9 g (Per 330ml)
Created: Monday March 30th 2020
1.083
1.020
8.1%
42.0
98.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.95 kg Bestmalz - BEST Munich2.95 kg BEST Munich 37 15.31 36.2%
2.70 kg Weyermann - Beech Smoked Barley2.7 kg Beech Smoked Barley 35 5.71 33.1%
0.90 kg Bestmalz - BEST Munich Dark 0.9 kg BEST Munich Dark 36.23 27.86 11%
0.45 kg Bestmalz - BEST Special X0.45 kg BEST Special X 34.5 352.09 5.5%
0.23 kg Weyermann - Chocolate wheat0.23 kg Chocolate wheat 0 1065.93 2.8%
0.23 kg Weyermann - Carafa Special Type III0.23 kg Carafa Special Type III 29.9 1399.5 2.8%
0.23 kg Bestmalz - BEST Chocolate0.23 kg BEST Chocolate 34.5 899.99 2.8%
0.23 kg Bestmalz - BEST Caramel Munich II0.23 kg BEST Caramel Munich II 34.5 119.92 2.8%
0.23 kg Bestmalz - BEST Caramel Aromatic0.23 kg BEST Caramel Aromatic 34.5 49.21 2.8%
8.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Rakau35 g Rakau Hops Pellet 10.5 Boil at 100 °C 40 min 40.38 85.4%
6 g Rakau6 g Rakau Hops Pellet 10.5 Whirlpool 0 min 1.58 14.6%
41 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Neerabup-Carabooda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 10 71 126 11 205.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L first 2/3 grain Infusion 74 °C 69 °C 60 min
10 L last 1/3 grain, water filtered through first grain Decoction 74.4 °C 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.4 L) 39.1
Mash volume with grains (equipment estimates 41.8 L) 44.4
Grain absorption losses -8.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 24
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 20
Total: 39.1  
Equipment Profile Used: System Default
 
Notes

Originally inspired by Widawa Smoked Baltic Porter 24o (by Wojtek Frączyk). https://beerandbrewing.com/recipe-widawa-smoked-baltic-porter-24/

Substituted the bestmalz smoked for weyerman beech smoked grain based on what I could get from my LHBS.

Instead of Polish Junga Hops shown in recipe am using Rakau for similar reasons. Maybe not the best hops substitution but it turned out great anyway.

Yeast will be fermentis 34/70.

Post brewing:
By far the best beer I have brewed. The smoke is not overwhelming at all and contributes to a nice balanced flavour. Lots of roasty notes with a really thick mouthfeel. Will definitely be brewing this again.

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  • Last Updated: 2021-06-18 03:57 UTC