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BALTIC PORTER II

4588 calories 428.7 g 6 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.38 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4588 calories (Per 6L)
Carbs: 428.7 g (Per 6L)
Created: Monday November 24th 2025
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Baltika

by El Gertez

OG: 1.089 FG: 1.020 ABV: 9.0% IBU: 35

1.082
1.017
8.5%
30.3
63.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,300 g Castle Malting - Pilsner1300 g Pilsner 38 2.77 54.5%
400 g Weyermann - Munich Type I400 g Munich Type I 38 14.51 16.8%
220 g Castle Malting - Château Vienna220 g Château Vienna 38 5.44 9.2%
171.43 g Castle Malting - Château Wheat Blanc171.43 g Château Wheat Blanc 38 3.31 7.2%
75 g Castle Malting - Special B75 g Special B 34 398.79 3.1%
64.29 g German - CaraMunich II64.29 g CaraMunich II 34 121.26 2.7%
60 g Simpsons - Chocolate Malt60 g Chocolate Malt 31.7 1183.34 2.5%
50 g Weyermann - Carafa Special Type 1 50 g Carafa Special Type 1 29.9 905.81 2.1%
42.86 g Maltodextrin42.86 g Maltodextrin 39 1.8%
2,383.58 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.57 g Magnum2.57 g Magnum Hops Pellet 15 Boil 60 min 15.59 15.5%
6 g Barth-Haas - Celeia6 g Celeia Hops Pellet 4.25 Boil 30 min 7.93 36.2%
8 g Barth-Haas - Celeia8 g Celeia Hops Pellet 4.25 Boil 15 min 6.82 48.3%
16.57 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Servomyces Other Boil 15 min.
0.35 g Whirlfloc Water Agt Boil 15 min.
2.50 g Chalk Water Agt Mash 1 hr.
0.20 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.
2.20 ml Phosphoric acid Water Agt Mash 1 hr.
1.27 g Phosphoric acid Water Agt Sparge 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
18 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 178 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 36.5 g       Temp: 18 °C       CO2 Level: 2.3 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
7.02216 L Strike 69 °C 66 °C 60 min
5.73336 L Sparge 76 °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 7
Mash volume with grains 8.6
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 8 L) 6.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 11.8 L) 10.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 6 L) 7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 7 L) 6
Total: 13.6  
Equipment Profile Used: System Default
"BALTIC PORTER II" Baltic Porter beer recipe by manuel rodriguez. All Grain, ABV 8.52%, IBU 30.34, SRM 63.35, Fermentables: (Pilsner, Munich Type I, Château Vienna, Château Wheat Blanc, Special B, CaraMunich II, Chocolate Malt, Carafa Special Type 1 , Maltodextrin) Hops: (Magnum, Celeia) Other: (Servomyces, Whirlfloc, Chalk, Calcium Chloride (dihydrate), Citric acid, Phosphoric acid, Gypsum, Salt)
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  • Last Updated: 2026-04-20 20:23 UTC