Baltic Porter Lager - Beer Recipe - Brewer's Friend

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Baltic Porter Lager

305 calories 38.1 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: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.151 (recipe based estimate)
Post Boil Gravity: 1.301 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Bartlett
Calories: 305 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)
Created: Monday May 4th 2020
1.090
1.032
7.7%
12.0
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Munich Light10 lb Munich Light 37 6 57.1%
5 lb Weyermann - Extra Pale Premium Pilsner Malt5 lb Extra Pale Premium Pilsner Malt 38 1.5 28.6%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 2.9%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 5.7%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 2.9%
0.50 lb German - Carafa I0.5 lb Carafa I 32 340 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Styrian Golding1 oz Styrian Golding Hops Pellet 5.2 Boil 5 min 1.6 40%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 10.4 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - WLP 830
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 612 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 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
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.44 g). Reduce mash thickness to 1.23 qt/lb or increase pre-boil volume to 5.22 g.    
Strike water volume at mash thickness of 1.75 qt/lb 7.66 30.6  
Mash volume with grains (equipment estimates 5.56 g | 22.2 qt) 9.06 36.2  
Grain absorption losses -2.19 -8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.09 g | 12.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
Total: 5.44 21.8
Equipment Profile Used: System Default
 
Notes

Baltic Porter recipe based on a article from Brewers Academy
As a lager currently have it fermenting at 50 deg F and while tracking the SG up to near finish and will warm it up for diacetyl rest. First time making this beer - tossed in a oak spiral to top this one off - more to come

Missed the SG on this, the photo of the 1.090 SG was the wort prior to sparging, the final OG ended up 1.073

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  • Last Updated: 2020-05-10 12:52 UTC