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Ingredient Draft Baltic Porter

312 calories 34.7 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: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike R
Calories: 312 calories (Per 12oz)
Carbs: 34.7 g (Per 12oz)
Created: Friday January 16th 2026
1.093
1.027
8.7%
70.5
28.9
n/a
0.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Crisp Malting - No.19 Floor Malt Maris Otter14 lb No.19 Floor Malt Maris Otter 37 3 82.4%
1.75 lb Muntons - Brown Malt1.75 lb Brown Malt 36 57 10.3%
14 oz American - Caramel / Crystal 90L14 oz Caramel / Crystal 90L 33 90 5.1%
6 oz Weyermann - Carafa II6 oz Carafa II 31.5 415 2.2%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Chinook1 oz Chinook Hops Pellet 13.7 Boil 60 min 46.68 33.3%
1 oz Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops Pellet 12 Boil 10 min 14.82 33.3%
1 oz Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool 0 min 8.99 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient $ 0.11 / g
$ 0.24 		Water Agt Mash 0 min.
1 each Whirfloc Tablets $ 0.13 / each
$ 0.13 		Water Agt Mash 0 min.
$ 0.38
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
RO Water
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 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.61 g | 10.5 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 9.88 39.5
Equipment Profile Used: System Default
"Ingredient Draft Baltic Porter" Baltic Porter beer recipe by Mike R. All Grain, ABV 8.69%, IBU 70.49, SRM 28.9, Fermentables: (No.19 Floor Malt Maris Otter, Brown Malt, Caramel / Crystal 90L, Carafa II) Hops: (Chinook, NZ Nelson Sauvin) Other: (Beer Nutrient, Whirfloc Tablets)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-16 13:35 UTC