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Twilight Porter 2025

228 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday October 5th 2025
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Baltic Porter

by HighVoltageMan!

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

1.069
1.015
7.0%
28.4
30.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Goldpils Vienna Malt8 lb Goldpils Vienna Malt 36.8 3.5 59.3%
4 lb 1886 Malt House - NY Munich Malt4 lb NY Munich Malt 34.8 5 29.6%
1 lb Briess - Chocolate1 lb Chocolate 25 350 7.4%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Leaf/Whole 15 Boil 60 min 26.06 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 10 min 2.36 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
4.87 gal Temperature 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Grain should absorb 0.5 qt/lb: 13lb x 0.5 qt/lb = 6.5 qt = 1.625 gal
So if kettle amount is 5 gal: preboil loss is 6 qt/hr: 1.5 gal loss, so need 6.5 gal preboil
so total water needed is 6.5 + 1.625 = 8.125 gal

Will use 8.25 gal just to ensure any extra water is not lost

Grain water absorption: 1.625 gal
Preboil loss: 1.5 gal for 60 min boil
Preboil water: 6.5 gal
Premash water: 8.125 gal
Total water to use in recipe for safety: 8.25 gal

minimal hop absorption (0.15 per oz)

Preboil Gravity should be 1.049!

1 campden tablet at beginning

1 whirlflock tablet at 10 minutes left of boil

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  • Public: Yup, Shared
  • Last Updated: 2025-11-18 16:09 UTC