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Baltic Porter

245 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Home Brewers Association
Calories: 245 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday February 21st 2020
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OG: 1.077 FG: 1.019 ABV: 7.7% IBU: 38

1.074
1.016
7.6%
47.5
37.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 44.1%
4.50 lb Munich Dark 20L4.5 lb Munich Dark 20L 34 20 26.5%
2.50 lb German - Vienna2.5 lb Vienna 37 4 14.7%
0.75 lb German - Pale Wheat0.75 lb Pale Wheat 39 1.5 4.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.9%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 4.4%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.4 Boil 60 min 25.26 25%
1 oz Perle1 oz Perle Hops Leaf/Whole 8.4 Boil 30 min 17.65 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 10 min 4.14 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.8 Boil 1 min 0.45 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 587 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains (equipment estimates 7.49 g | 29.9 qt) 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Top off amount 0.25 1  
Going into fermentor 5.75 23  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Recipe crafted from following recipe but edited to lower IBUs and match my efficiency.

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-baltic-porter/

Brewed 2/23/2019
Measured Mash pH - 5.35
Much higher eff than expected, will scale grain down next time to reach 1.082 OG

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  • Last Updated: 2020-12-20 18:21 UTC