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Baltic Winter Night

323 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.07 gallons
Post Boil Size: 5.14 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Todd Davis Scaled based on Beerstories from Beerstory Brewhouse
Calories: 323 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Friday June 26th 2026
1.098
1.014
11.1%
35.4
48.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Weyermann - Vienna Malt6.6 lb Vienna Malt 37 3.5 41.3%
5.20 lb Weyermann - Munich Type II (Dark)5.2 lb Munich Type II (Dark) 37 10 32.5%
10 oz Briess - Brewers Oat Flakes / Flaked oats10 oz Brewers Oat Flakes / Flaked oats 32.2 2.5 3.9%
10 oz Weyermann - Carafa Special Type II10 oz Carafa Special Type II 29.9 425 3.9%
10 oz Briess - Caramel Malt - 60L10 oz Caramel Malt - 60L 35.4 60 3.9%
10 oz Briess - Carapils Malt10 oz Carapils Malt 34.5 1.5 3.9%
10 oz Avangard - Wheat10 oz Wheat 38.2 2 3.9%
9 oz Weyermann - Carafa Special Type III9 oz Carafa Special Type III 29.9 525 3.5%
4 oz Dingemans - Special B4 oz Special B 33.1 125 1.6%
4 oz Rice Hulls4 oz Rice Hulls 0 0 1.6%
255.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 First Wort at 50 °F 0 min 30.97 41.7%
0.42 oz East Kent Goldings0.42 oz East Kent Goldings Hops Pellet 5.8 Boil 15 min 3.78 29.2%
0.42 oz East Kent Goldings0.42 oz East Kent Goldings Hops Pellet 5.8 Boil 2 min 0.64 29.2%
1.44 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Bean Spice Secondary 0 min.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
11 Grams
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.2 psi       Temp: 37.9 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 50 87 317
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.12 gal Strike 160 °F 150 °F 60 min
2 gal Sparge 212 °F 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.27 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume 2.32 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.05 g | 24.2 qt) 6.07 24.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5.14 20.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.14 g | 20.6 qt) 4.5 18  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Perfect water RO with mineralizer for base water

Prep 8.12 Gallon of water with Minerals

7.65G Ferm O 4.25G Ferm K

Pitch at 56

Add Vanilla bean solution to a fermentation keg on day 3. (One Vanilla bean slit down the middle and cut into quarters then aged on 1.4 oz Kirschwasser.) Started on boil day.

After 7 days raise to 59 to finish / Diacetyl rest.

Slow step cool crash 2f every 12 Hour to hit 48f & hold for 48 hrs.
(To settle proteins from oats.)

Continue slow step cool crash 2f every 12 Hour to hit 34
34f for 3 days

Rack to keg after 72 Hours.

Add Vanilla bean solution to a fermentation keg on day 3. - Vanilla bean slit down the middle and cut into quarters then aged on 1.4 oz Kirschwasser. Started on boil day.

Cold Condition at 40f for one week per AVB at 11.5 psi Co2

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  • Last Updated: 2026-10-11 16:44 UTC
  • Snapshot Created: 2026-06-26 21:54 UTC
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