BALTIC PORTER III - Beer Recipe - Brewer's Friend

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BALTIC PORTER III

4580 calories 415.7 g 6 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.34 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4580 calories (Per 6L)
Carbs: 415.7 g (Per 6L)
Created: Monday April 20th 2026
1.082
1.016
8.7%
24.5
36.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,650 g Castle Malting - Château Pale Ale1650 g Château Pale Ale 38 3.4 58.1%
300 g Castle Malting - Château Abbey300 g Château Abbey 33 17.5 10.6%
215 g Castle Malting - Château Munich215 g Château Munich 34 12.7 7.6%
215 g Castle Malting - Château Vienna215 g Château Vienna 38 2.6 7.6%
150 g Castle Malting - Château Wheat Blanc150 g Château Wheat Blanc 38 1.8 5.3%
100 g Simpsons - Chocolate Malt100 g Chocolate Malt 31.7 444 3.5%
75 g Weyermann - Carafa Special Type 1 75 g Carafa Special Type 1 29.9 340 2.6%
75 g Weyermann - Caramunich Type 175 g Caramunich Type 1 33.5 35 2.6%
60 g Maltodextrin60 g Maltodextrin 39 0 2.1%
2,840 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 15 Boil 60 min 20.32 44.4%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.2 55.6%
9 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Whirlfloc Water Agt Mash 15 min.
0.50 g Servomyces Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
22 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 208 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 39.5 g       Temp: 18 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
AQUA DEUS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.34 L Strike 69 °C 67 °C 60 min
5.62753 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 8.3
Mash volume with grains 10.2
Grain absorption losses -2.8
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 12.7 L) 11.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 15  
Equipment Profile Used: System Default
"BALTIC PORTER III" Baltic Porter beer recipe by manuel rodriguez. All Grain, ABV 8.67%, IBU 24.52, SRM 36, Fermentables: (Château Pale Ale, Château Abbey, Château Munich, Château Vienna, Château Wheat Blanc, Chocolate Malt, Carafa Special Type 1 , Caramunich Type 1, Maltodextrin) Hops: (Magnum, East Kent Goldings) Other: (Whirlfloc, Servomyces)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-20 20:16 UTC