3bbl partygyle schwarz + 1bbl Baltic - Beer Recipe - Brewer's Friend

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3bbl partygyle schwarz + 1bbl Baltic

206 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 75 min
Batch Size: 99 gallons (fermentor volume)
Pre Boil Size: 101 gallons
Post Boil Size: 105 gallons
Pre Boil Gravity: 15.5 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday February 14th 2026
15.3 °P
3.6 °P
6.3%
26.2
31.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 lb United Kingdom - Maris Otter Pale70 lb Maris Otter Pale 38 3.75 31.8%
70 lb Munich - Light 10L70 lb Munich - Light 10L 33 10 31.8%
30 lb American - Vienna30 lb Vienna 35 4 13.6%
10 lb Briess - Aromatic Munich Malt 20L10 lb Aromatic Munich Malt 20L 35.4 20 4.5%
15 lb Briess - Caramel Rye15 lb Caramel Rye 32 60 6.8%
10 lb American - Midnight Wheat Malt10 lb Midnight Wheat Malt 33 550 4.5%
10 lb Viking - Smoked Wheat10 lb Smoked Wheat 38 3 4.5%
5 lb Dingemans - Special B5 lb Special B - (late mash tun addition) 33.1 125 2.3%
220 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 ml hop shot30 ml hop shot Hops Extract 80 Boil 60 min 15.15 3.2%
32 oz Northern Brewer - Fuggle32 oz Fuggle Hops Pellet 5.6 Boil 10 min 11.08 96.8%
937.18 ml / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.31 g Whirlfloc Water Agt Mash 0 min.
 
Yeast
BSI - 3470 German Lager
Amount:
8.49 Pounds
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 11462 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 13 52 80 125 129
(decotion before baltic
10#s dark malt extract on hand for final adjustment
5# Special B added as decotion goes back
(per bbl)
Baking Soda (Sodium Bicarbonate)10.0g
Calcium Chloride13.0g
Epsom Salt (Magnesium Sulfate)10.5g
Gypsum (Calcium Sulfate)8.5g)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
106.1 gal Infusion 148 °F 149 °F 60 min
15 gal (15 gal decotion) Decoction 145 °F 212 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 102.11 gal (408.46 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 90.11 gal (360.46 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 113.85 gal (455.4 qt) 96.25 385  
Strike water volume at mash thickness of 1.75 qt/lb 96.25 385  
Mash volume with grains 113.85 455.4  
Grain absorption losses -27.5 -110  
Remaining sparge water volume (equipment estimates 33.61 g | 134.5 qt) 32.5 130  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 102.11 g | 408.5 qt) 101 404  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -1.24 -5  
Post boil Volume (equipment estimates 99 g | 396 qt) 105 420  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 105 g | 420 qt) 99 396  
Total: 128.75 515
Equipment Profile Used: System Default
 
Notes

per bbl
1 campdam tablets in mash
40g Fermax Nutrient.

crystal rye, midnight wheat not decoted 2 tbsp Amylase (after return)

---------------------
First wort pull
----------------------
Collect Porter until 1 bbl volume. If the gravity is too high 21^ pump some of that wort over into the Schwarzbier kettle.Replace that volume in the Porter kettle with later, thinner runnings from the mash tun.
____________
Sandwich pull
-------------------------------
PULL 1: Schwarzbier "Starter" (First Runnings)
Volume: ~35 Gallons
Estimated Gravity: 1.095 (22.6 Plato)

Action: Direct to Schwarzbier kettle. These are the highest quality sugars to "anchor" the final blend.

PULL 2: Baltic Porter (Middle Runnings)
Volume: ~35 Gallons (Pre-boil)
Estimated Gravity: 1.065 (15.9 Plato)

Decoction: Pull your thick mash portion now. Boil it and return to the mash.

DME Adjustment: After a 50-min boil, if you are below 18 Plato (1.074), add the 10 lbs of DME to the Porter kettle to hit your "Average" target.

PULL 3: Schwarzbier "Filler" (Final Runnings)

Volume: ~70 Gallons

Estimated Gravity: 1.020 (5.0 Plato)

Action: Blend this directly into the Schwarzbier kettle with Pull 1.

FINAL BLEND (Estimated)
Schwarzbier (3 bbl): Combining the 35g of "rich" wort and 70g of "thin" wort results in ~105 gallons at 1.045 (11.2 Plato). This hits the mid-to-low ABV target perfectly.

Baltic Porter (1 bbl): Post-boil/Decoction target of 1.074–1.080 (18–19 Plato).

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  • Last Updated: 2026-02-14 23:24 UTC