Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

571 calories 50.3 g 750 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 571 calories (Per 750ml)
Carbs: 50.3 g (Per 750ml)
Created: Monday November 23rd 2020
1.082
1.015
8.7%
33.2
19.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg The Swaen - Swaen Pilsner2 kg Swaen Pilsner 38 2 57.1%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 3.5 28.6%
300 g The Swaen - WhiteSwaen Classic300 g WhiteSwaen Classic 37.7 2 8.6%
80 g The Swaen - Goldswaen Classic80 g Goldswaen Classic 38 45 2.3%
40 g Thomas Fawcett - Chocolate Malt40 g Chocolate Malt 32.2 420 1.1%
42.50 g Weyermann - Carafa Special Type III42.5 g Carafa Special Type III 29.9 525 1.2%
37.50 g Weyermann - Melanoidin37.5 g Melanoidin 34.5 27 1.1%
3,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 10.3 First Wort 0 min 29.9 50%
10 g Saaz10 g Saaz Hops Pellet 3.7 Boil 10 min 3.31 50%
20 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 396 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike Strike 75 °C 67 °C 60 min
10 L Sparge Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.5
Mash volume with grains 12.8
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 12.6 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.7 L) 17
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 10
Total: 21.4  
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Stefan Forch. All Grain, ABV 8.74%, IBU 33.21, SRM 19.77, Fermentables: ( Swaen Pilsner, Vienna Malt, WhiteSwaen Classic, Goldswaen Classic, Chocolate Malt, Carafa Special Type III, Melanoidin) Hops: (Magnum, Saaz) Other: (Baking Soda, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-26 08:58 UTC