BALTIC PORTER - Beer Recipe - Brewer's Friend

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BALTIC PORTER

4746 calories 423.1 g 6 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 8.3 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4746 calories (Per 6L)
Carbs: 423.1 g (Per 6L)
Created: Thursday February 29th 2024
1.085
1.016
9.2%
25.7
58.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
727.27 g Castle Malting - Château Pale Ale727.27 g Château Pale Ale 38 7.58 40.2%
436.36 g Castle Malting - Château Munich436.36 g Château Munich 34 32.39 24.1%
218.18 g Flaked Oats218.18 g Flaked Oats 33 4.37 12.1%
145.45 g Weyermann - Caramunich Type 2145.45 g Caramunich Type 2 34 118.59 8%
145.45 g Castle Malting - Château Biscuit145.45 g Château Biscuit 35 43.87 8%
58.18 g Weyermann - Carafa Special Type 1 58.18 g Carafa Special Type 1 29.9 905.81 3.2%
54.55 g Rice Hulls54.55 g Rice Hulls 0 3%
25 g Maltodextrin25 g Maltodextrin 39 1.4%
1,810.44 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.64 g Northern Brewer3.64 g Northern Brewer Hops Pellet 7.8 Boil 45 min 17.9 33.3%
3.64 g Saaz3.64 g Saaz Hops Pellet 3.5 Boil 15 min 4.34 33.3%
3.64 g Cascade3.64 g Cascade Hops Pellet 7 Boil 5 min 3.49 33.3%
10.92 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.73 g Baking Soda Water Agt Mash 1 hr.
0.95 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.18 g Citric acid Water Agt Mash 1 hr.
1.75 g Citric acid Water Agt Sparge 1 hr.
0.15 g Servomyces Other Boil 15 min.
1.09 g Irish Moss Herb Boil 0 min.
0.36 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
14.55 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 143 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 19.8 g       Temp: 13 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.35632 L Strike 68 °C 67 °C 90 min
4.99808 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.4
Mash volume with grains 6.5
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 7.1 L) 5.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 9.8 L) 8.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4
Going into fermentor 4
Total: 11  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2025-04-16 17:43 UTC