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Baltic Porter

266 calories 21.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.1265 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 266 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Wednesday February 11th 2026
1.087
1.013
9.8%
31.5
31.6
5.4
0.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.55 kg Weyermann - Munich Type I2.55137 kg Munich Type I 38 6 61.2%
1.12 kg Weyermann - Pilsner1.12137 kg Pilsner 36 1.5 26.9%
0.13 kg Weyermann - Carafa Special Type II0.133265 kg Carafa Special Type II 29.9 425 3.2%
0.12 kg Weyermann - Caramunich Type 20.116755 kg Caramunich Type 2 34 45 2.8%
0.12 kg Thomas Fawcett - Pale Chocolate Malt0.123831 kg Pale Chocolate Malt 32.2 230 3%
0.12 kg Dingemans - Special B0.124919 kg Special B 33.1 125 3%
4.17 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10.30 g Magnum10.3 g Magnum Hops Pellet 15 Boil 60 min 27.44 40.7%
15 g Tettnang DE15 g Tettnang DE Hops Pellet 4.2 Boil 10 min 4.06 59.3%
25.30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Nutrisal 0.04 € / g
0.04 € 		Other Mash 75 min.
1 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.04 €
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11.50 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 85.8 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
PWN-regio Bergen, Noord-Holland Q3 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 3 0 64 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Temperature 64 °C 64 °C 30 min
Temperature 70 °C 70 °C 30 min
Temperature 77 °C 77 °C 15 min
6.3 L Sparge 77 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.9 L) 20.2
Mash volume with grains (equipment estimates 25.7 L) 23
Grain absorption losses -4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.8 L) 15.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 20.2  
Equipment Profile Used: System Default
"Baltic Porter" Baltic Porter beer recipe by Brewer #367612. BIAB, ABV 9.78%, IBU 31.5, SRM 31.55, Fermentables: (Munich Type I, Pilsner, Carafa Special Type II, Caramunich Type 2, Pale Chocolate Malt, Special B) Hops: (Magnum, Tettnang DE) Other: (Nutrisal, Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2026-02-11 13:06 UTC