Baltic Porter - Beer Recipe - Brewer's Friend

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Baltic Porter

213 calories 18.2 g 12 oz
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Beer Stats
Method: Extract
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: TAV
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday May 6th 2015
1.065
1.011
7.0%
26.8
29.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Dark6 lb Liquid Malt Extract - Dark 35 30 59.3%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 19.8%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 oz American - Chocolate2 oz Chocolate 29 350 1.2%
10 oz Canadian - Honey Malt10 oz Honey Malt 37 25 6.2%
2 oz American - Black Malt2 oz Black Malt 28 500 1.2%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.7%
6 oz American - Victory6 oz Victory 34 28 3.7%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 9.7 Boil 60 min 21.94 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 10 min 2.62 33.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 2.7 Boil 10 min 2.21 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 452 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.22 g | 24.9 qt) 2.61 10.4  
Mash volume with grains (equipment estimates 6.22 g | 24.9 qt) 2.78 11.1  
Grain absorption losses (steeping) -0.27 -1.1  
Volume increase from sugar/extract (early additions) 0.66 2.6  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.61 10.4
Equipment Profile Used: System Default
 
Notes
  1. Add crushed grains to 155F water
  2. Add malt
  3. Boil for 60 minutes and add hops per schedule
  4. Cool as quickly to 55F and pitch yeast starter
  5. Lower temperature to 45-48F and hold for 14 days.
  6. Raise temperature to 62F for 2-3 days
  7. Transfer to secondary
  8. Slowly lower temperature to as cold as possible without freezing. Hold at this temperature for 60 days.
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  • Public: Yup, Shared
  • Last Updated: 2015-06-01 20:32 UTC