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Baltic Porter

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.08 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday May 12th 2024
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Baltic Porter

by HighVoltageMan!

OG: 1.074 FG: 1.015 ABV: 7.7% IBU: 23

1.068
1.016
6.8%
26.3
26.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.80 lb Weyermann - Barke Munich Malt16.8 lb Barke Munich Malt 37 8 90.6%
11.20 oz Weyermann - Carafa I11.2 oz Carafa I 32 340 3.8%
11.20 oz Weyermann - Caramunich Type 311.2 oz Caramunich Type 3 34 57 3.8%
5.60 oz Weyermann - CaraAroma5.6 oz CaraAroma 36 140 1.9%
296.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Styrian Goldings1.4 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.29 50%
1.40 oz Charles Faram - Lubelski1.4 oz Lubelski Hops Pellet 4 Boil 15 min 6.96 50%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1.40 each Whirlfloc Water Agt Boil 15 min.
3.08 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1.40 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.84 psi       Temp: 45 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Infusion 165 °F 152 °F 90 min
3.1 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.12 32.5  
Mash volume with grains 9.6 38.4  
Grain absorption losses -2.32 -9.3  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.61 g | 34.4 qt) 8.08 32.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.65 42.6
Equipment Profile Used: System Default
 
Notes

Mash 152F for 90 min then raise to 170F. Sparge with 170F

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  • Last Updated: 2025-01-22 17:32 UTC