baltic port 25' - Beer Recipe - Brewer's Friend

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baltic port 25'

201 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 93 gallons (fermentor volume)
Pre Boil Size: 105 gallons
Post Boil Size: 93 gallons
Pre Boil Gravity: 13.2 °P (recipe based estimate)
Post Boil Gravity: 14.9 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday July 26th 2017
14.9 °P
4.1 °P
5.9%
22.3
28.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
85 lb Munich - Light 10L85 lb Munich - Light 10L 33 10 42.6%
80 lb United Kingdom - Maris Otter Pale80 lb Maris Otter Pale 38 3.75 40.1%
10 lb Gladfield - Peat Smoked (heavy)10 lb Peat Smoked (heavy) 36.3 2.18 5%
7 lb American - Midnight Wheat Malt7 lb Midnight Wheat Malt 33 550 3.5%
5 lb United Kingdom - Crystal Rye5 lb Crystal Rye 33 90 2.5%
5 lb Briess - Extra Special Malt5 lb Extra Special Malt 33.5 130 2.5%
3.50 lb Crisp Malting - Smooth Chocolate Malt3.5 lb Smooth Chocolate Malt 35.71 148.4 1.8%
2 lb Aromatic Malt2 lb Aromatic Malt 35 20 1%
2 lb The Swaen - Blackswaen Coffee Light W2 lb Blackswaen Coffee Light W 35.8 150 1%
199.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Challenger5 oz Challenger Hops Pellet 8.5 Boil 60 min 8.41 20.8%
7 oz Styrian Goldings7 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 7.62 29.2%
5 oz East Kent Goldings5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 2.45 20.8%
7 oz Styrian Goldings7 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 3.78 29.2%
24 oz / $ 0.00
 
Yeast
BSI - 3470 German Lager
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1832 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-
100 20 50 50 50 100


Calcium Chloride (CaCl 2 )
Calcium Sulfate (Gypsum) (CaSO4 )
Epsom Salt (MgSO 4)
Baking Soda (NaHCO3)
Table Salt (NaCl)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
pH of 5.2-5.6. -- 155 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 96.15 gal (384.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 84.15 gal (336.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 103.24 gal (412.97 qt) 87.28 349.1  
Strike water volume at mash thickness of 1.75 qt/lb 87.28 349.1  
Mash volume with grains 103.24 413  
Grain absorption losses -24.94 -99.8  
Remaining sparge water volume (equipment estimates 34.06 g | 136.2 qt) 42.91 171.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 96.15 g | 384.6 qt) 105 420  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume 93 372  
Going into fermentor 93 372  
Total: 130.19 520.8
Equipment Profile Used: System Default
 
Notes

Chocolate and coffee malts should be de-bittered
if available raw rye would replace a portion of marris otter
A temperature range of 149 to 154 °F
low enough so that the resulting beer does not end up too viscous


"avoid using highly kilned grains except in very small percentages, as too much will push the beer toward a robust porter or stout character"!

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  • Last Updated: 2025-12-31 14:05 UTC