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baltic porter

231 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 231 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Tuesday February 25th 2020
Similar Recipes

Baltic Porter

by Sean Dawson

OG: 1.071 FG: 1.014 ABV: 7.5% IBU: 33

1.075
1.018
7.5%
28.8
48.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg United Kingdom - Munich4.5 kg Munich 37 14.51 62.1%
2.25 kg German - Pilsner2.25 kg German - Pilsner 38 2.77 31%
0.20 kg United Kingdom - Crystal 60L0.2 kg Crystal 60L 34 158.62 2.8%
0.20 kg German - Carafa II0.2 kg Carafa II 32 1132.64 2.8%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate 33 550.9 1.4%
7.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 15 Boil 60 min 26.57 61.5%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 2.21 38.5%
26 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Ashbeck tesco
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains 26.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 13.2 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 21
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

200g briess extra special
start ferment @9degrees raise 1degree for 10 days when airlock activity starts

after 10 days raise to 16 degrees leave for 2 weeks

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  • Public: Yup, Shared
  • Last Updated: 2020-06-28 17:44 UTC