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baltic chocolate

299 calories 28.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.77 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Gordon Day
Calories: 299 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Saturday November 15th 2025
1.090
1.019
9.3%
22.4
41.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Crisp Malting - No.19 Floor Malt Maris Otter13 lb No.19 Floor Malt Maris Otter 37 3 58.9%
2.50 lb Crisp Malting - Munich Malt2.5 lb Munich Malt 37 10 11.3%
1.50 lb Simpsons - DRC1.5 lb DRC 34.7 115 6.8%
0.75 lb Simpsons - Chocolate Malt0.75 lb Chocolate Malt 31.7 444 3.4%
0.25 lb Simpsons - Black Malt0.25 lb Black Malt 34 700 1.1%
3 oz Weyermann - Chocolate Wheat3 oz Chocolate Wheat 34.8 415 0.9%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 9.1%
1.87 lb Muntons - Extra Light Dry Malt Extract (DME)1.87 lb Extra Light Dry Malt Extract (DME) - (late boil kettle addition) 44 3.2 8.5%
22.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Cascade1 oz Cascade Hops Pellet 6.3 Boil 60 min 17.93 66.7%
0.50 oz Yakima Chief Hops - Cascade0.5 oz Cascade Hops Pellet 6.3 Boil 15 min 4.45 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cocao Nibs Flavor Secondary 7 days
2 each Vanilla Bean Spice Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.96 31.8  
Mash volume with grains 9.41 37.6  
Grain absorption losses -2.27 -9.1  
Remaining sparge water volume 2.34 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.77 31.1  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.29 41.2
Equipment Profile Used: System Default
"baltic chocolate" Baltic Porter beer recipe by Gordon Day. All Grain, ABV 9.34%, IBU 22.38, SRM 41.48, Fermentables: (No.19 Floor Malt Maris Otter, Munich Malt, DRC, Chocolate Malt, Black Malt, Chocolate Wheat, Cane Sugar, Extra Light Dry Malt Extract (DME)) Hops: (Cascade) Other: (Cocao Nibs, Vanilla Bean)
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  • Last Updated: 2026-04-05 04:27 UTC