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Rob's Smoked Baltic Porter

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 23.8 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Rob Speers
Hop Utilization: 93%
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday June 17th 2020
1.055
1.010
6.0%
26.2
23.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - Munich Malt3 kg Munich Malt 36.8 7.87 52.2%
1.70 kg Gladfield - German Pilsener Malt1.7 kg German Pilsener Malt 36.3 2.03 29.6%
600 g Weyermann - Beech Smoked Barley600 g Beech Smoked Barley 35 2.7 10.4%
100 g New Zealand - Light Chocolate Malt100 g Light Chocolate Malt 32.7 456.85 1.7%
200 g Dingemans - Special B200 g Special B 33.1 125 3.5%
150 g German - Carafa II150 g Carafa II 32 425 2.6%
5,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Warrior17 g Warrior Hops Pellet 15.4 Boil 60 min 26.23 29.8%
40 g Tettnanger40 g Tettnanger Hops Pellet 2 Aroma 0 min 70.2%
57 g / $ 0.00
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Canberra
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.4
Mash volume with grains 18.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 22.1 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.8 L) 24.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.7 L) 23.8
Total: 34.7  
Equipment Profile Used: System Default
"Rob's Smoked Baltic Porter" Baltic Porter beer recipe by Rob Speers. All Grain, ABV 5.95%, IBU 26.23, SRM 23.94, Fermentables: ( Munich Malt, German Pilsener Malt, Beech Smoked Barley, Light Chocolate Malt, Special B, Carafa II) Hops: (Warrior, Tettnanger)
Last Updated and Sharing
 
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  • Last Updated: 2025-07-17 01:44 UTC