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Baltic Porter

299 calories 28.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mont's BrewHaus
Hop Utilization: 93%
Calories: 299 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Tuesday August 16th 2022
1.090
1.019
9.3%
15.2
41.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich Malt10 lb Munich Malt 36.8 7.87 55.6%
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 27.8%
0.50 lb American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L 33 75 2.8%
0.50 lb German - Carafa I0.5 lb Carafa I 32 340 2.8%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 2.8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-2401 lb Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 9.94 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 5.29 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 15 min.
 
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) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.28 psi       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Mont's BrewHaus - Vonore TN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.99 g | 11.9 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Ferment at 50 DegF for four weeks.

Raise to 60 for two weeks.

Chill to 39 for one week. Keg

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  • Last Updated: 2022-10-28 17:29 UTC