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BALTIC PORTER

4683 calories 407.7 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: 8.34 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4683 calories (Per 6L)
Carbs: 407.7 g (Per 6L)
Created: Thursday February 29th 2024
1.084
1.015
9.1%
25.5
30.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
850 g Castle Malting - Château Pale Ale850 g Château Pale Ale 38 3.4 48%
436.36 g Castle Malting - Château Munich436.36 g Château Munich 34 12.7 24.6%
110 g Flaked Oats110 g Flaked Oats 33 2.2 6.2%
120 g Weyermann - Caramunich Type 2120 g Caramunich Type 2 34 45 6.8%
110 g Castle Malting - Château Biscuit110 g Château Biscuit 35 17 6.2%
65 g Weyermann - Carafa Special Type 1 65 g Carafa Special Type 1 29.9 340 3.7%
54.55 g Rice Hulls54.55 g Rice Hulls 0 0 3.1%
25 g Maltodextrin25 g Maltodextrin 39 0 1.4%
1,770.91 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Magnum2 g Magnum Hops Pellet 15 Boil 60 min 18.94 25%
6 g Saaz6 g Saaz Hops Pellet 3.5 Boil 15 min 6.58 75%
8 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) 142 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
5.19408 L Strike 68 °C 67 °C 90 min
5.12787 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 5.2
Mash volume with grains 6.4
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 7.1 L) 5.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 9.7 L) 8.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 4 L) 5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 5 L) 4
Total: 11  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2026-01-19 15:22 UTC