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Baltic Porter

270 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Friday August 14th 2020
1.081
1.020
8.1%
18.9
40.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Great Western - American Munich7.5 lb American Munich 35.4 7.94 47.6%
3.50 lb Sugar Creek Malt - Pilsner3.5 lb Pilsner 37.7 2 22.2%
3 lb Thomas Fawcett - Crystal Malt II3 lb Crystal Malt II 34 65 19%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 3.2%
0.50 lb Briess - Extra Special Malt0.5 lb Extra Special Malt 33.5 130 3.2%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.2%
4 oz Viking - Dark Chocolate Malt4 oz Dark Chocolate Malt 30.8 325 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil at 212 °F 60 min 18.86 50%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 0 min 50%
2 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136.7 25.3 39 71.4 159.4 277.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 155 °F 155 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.89 27.6  
Mash volume with grains 8.15 32.6  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 1.9 g | 7.6 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.22 40.9
Equipment Profile Used: System Default
 
Notes

https://www.beerandbrewing.com/make-your-best-baltic-porter

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  • Last Updated: 2026-02-04 00:20 UTC