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Baltic Porter

Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 175 gallons (fermentor volume)
Pre Boil Size: 195 gallons
Post Boil Size: 185 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 90%
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)

Created: Monday October 23rd 2023

Original Gravity:

1.078

Final Gravity:

1.018

ABV (standard):

7.8%

IBU (rager):

45.9

SRM (morey):

30.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
235 lb	Thomas Fawcett - Maris Otter Pale Ale Malt235 lb Maris Otter Pale Ale Malt	38	2.65	47%
165 lb	Munich165 lb Munich	37	6	33%
20 lb	German - Pale Wheat20 lb Pale Wheat	39	1.5	4%
5 lb	Simpsons - Golden Naked Oats5 lb Golden Naked Oats	27	7	1%
5 lb	Flaked Barley5 lb Flaked Barley	32	2.2	1%
5 lb	Rice Hulls5 lb Rice Hulls	0	0	1%
10 lb	American - CaraBrown10 lb CaraBrown	34	55	2%
20 lb	German - CaraBohemian20 lb CaraBohemian - (late mash tun addition)	33	75	4%
15 lb	German - CaraAroma15 lb CaraAroma - (late mash tun addition)	34	130	3%
10 lb	Weyermann - Chocolate Wheat10 lb Chocolate Wheat - (late mash tun addition)	34.8	415	2%
10 lb	Weyermann - Carafa Special Type II10 lb Carafa Special Type II - (late mash tun addition)	29.9	425	2%
500 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 oz	Hallertau Tradition (Germany)	Pellet	5	First Wort at 210 °F	70 min	14.34	56.8%
19 oz	Magnum19 oz Magnum Hops	Pellet	15	Boil at 210 °F	60 min	31.56	43.2%
44 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 oz	Hallertau Tradition (Germany) (Pellet)	14.34	56.8%
19 oz	Magnum (Pellet)	31.56	43.2%
44 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
156.25 gal	Strike	167 °F	152 °F	60 min
39 gal	Sparge	170 °F	168 °F	--
	Sparge	--	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 61 °F

Yeast

Wyeast - Octoberfest Lager Blend 2633

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	52 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 4377 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	15	40	75	60	25
Mash Chemistry and Brewing Water Calculator

Notes

Hold back naked and mill separately.
Hold back Dark malts & crystal to bb added at mascot.
use HERMS to mashout
Boil strike water with salts added preset while cold op pH 7.
Mash at 152F for 60 min, check conversion
Water specs as per max's above.
Use 300 micron for hops and adjust efficiency.

O2 10-12 ppm

Last Updated and Sharing

144

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Brews

Public: Yup, Shared
Last Updated: 2023-10-23 17:33 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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