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Baltic Bliss

Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AHA
Hop Utilization: 96%
Calories: 300 calories (Per 12oz)
Carbs: 34.8 g (Per 12oz)

Created: Sunday January 10th 2021

Baltic Porter

OG: 1.083 FG: 1.018 ABV: 8.5% IBU: 35

Gingerbread porter

by Brew Cat

OG: 1.077 FG: 1.019 ABV: 7.7% IBU: 38

Original Gravity:

1.089

Final Gravity:

1.028

ABV (standard):

7.9%

IBU (tinseth):

43.7

SRM (morey):

32.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Muntons - Maris Otter8.5 lb Maris Otter	38	2.3	44%
2.75 lb	Weyermann - Munich Type I2.75 lb Munich Type I	38	6	14.2%
2.75 lb	Weyermann - Munich Type II (Dark)2.75 lb Munich Type II (Dark)	37	10	14.2%
1.50 lb	Weyermann - Pale Wheat1.5 lb Pale Wheat	36	2	7.8%
1 lb	Crisp Malting - Amber1 lb Amber	33.1	27.5	5.2%
1 lb	Dingemans - Special B1 lb Special B	33.1	125	5.2%
14 oz	Briess - Caramel Malt - 60L14 oz Caramel Malt - 60L	35.4	60	4.5%
12 oz	Weyermann - Chocolate Rye12 oz Chocolate Rye	29.9	240	3.9%
3 oz	Weyermann - Carafa Special Type II3 oz Carafa Special Type II	29.9	425	1%
19.31 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil at 212 °F	60 min	36.83	40%
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 212 °F	15 min	6.85	60%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	36.83	40%
1.50 oz	Hallertau Mittelfruh (Pellet)	6.85	60%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.04 gal	Mash in	Vorlauf	166 °F	153 °F	60 min
	do not dilute	Sparge	153 °F	153 °F	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 lb	baking molasses		Flavor	Boil	90 min.
5 lb	Raspberries		Flavor	Secondary	14 days

Yeast

White Labs - San Francisco Lager Yeast WLP810

Amount:	1 Each	Cost:
Attenuation (avg):	67.5%	Flocculation:	High
Optimum Temp:	58 - 65 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 170 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.72 psi Temp: 35 °F CO₂ Level: 2.5 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

Notes

Yeast-

5-liter starter for SF Strain
alternately, 10-liter starter using 2 packs of Fermentis Saflager W-34/70

Mash at 153deg for 60 min. Sparge, add molasses, and boil 90 minutes, adding hops as indicated. Ferment at 60-62deg until complete and raise to 65deg for 2-3 days for a diacetyl rest. transfer to secondary in bucket containing fruit. Fruit to be slightly crushed (use a potato masher). Keep in secondary 2 weeks. Cold crash and transfer to keg. lager at 35deg for

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-01-10 22:40 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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