Baltic Bliss - Beer Recipe - Brewer's Friend

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Baltic Bliss

300 calories 34.8 g 12 oz
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Beer Stats
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
1.089
1.028
7.9%
43.7
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.04 24.1  
Mash volume with grains 7.58 30.3  
Grain absorption losses -2.41 -9.7  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 10.16 40.7
Equipment Profile Used: System Default
 
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
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  • Last Updated: 2021-01-10 22:40 UTC