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Baltic Borter

Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 286 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)

Created: Wednesday September 8th 2021

People's Porter

by matlab_

OG: 1.079 FG: 1.018 ABV: 8.1% IBU: 35

Original Gravity:

1.087

Final Gravity:

1.014

ABV (standard):

9.6%

IBU (tinseth):

33.9

SRM (morey):

32.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Mecca Grade - Pelton13 lb Pelton	36	2	67.1%
3 lb	Bestmalz - BEST Munich Dark 3 lb BEST Munich Dark	36.23	11	15.5%
20 oz	Simpsons - Golden Naked Oats20 oz Golden Naked Oats	27	7	6.5%
12 oz	Thomas Fawcett - Pale Chocolate Malt12 oz Pale Chocolate Malt	32.2	230	3.9%
8 oz	German - CaraMunich I8 oz CaraMunich I	34	39	2.6%
6 oz	German - Carafa III6 oz Carafa III	32	535	1.9%
8 oz	Mecca Grade - Opal 448 oz Opal 44	36	45	2.6%
310 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	22.63	50%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	11.23	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Hallertau Mittelfruh (Pellet)		33.86	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	156 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash
3.50 g	Gypsum	Water Agt	Mash
1 g	Epsom Salt	Water Agt	Mash
1 g	Sea salt	Spice	Mash
2 ml	Lactic acid	Water Agt	Mash

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	4 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 653 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

9/29/21 Fantastic brew day hit every number mixed a wort sample with a little buffalo trace and it was like boozy hot chocolate. Documenting this one because it going to be a banger.

9/30/21 yeasts rippin holding at 51-52 for about 36hours then bumping up a degree a day until 55.

10/19/21 Steady at 1.016 gravity kegged half. Will be sitting at 34 degrees the next few weeks. The other half got some oak spirals soaked in Nikka Coffee Malt
Whisky let a little whisky make its way in there for good measure. Snagged a cellermans cut from the transfer lines and did a little happy dance. Has Great body absolute chocolate bomb, a hint dried fruit, and a touch or burnt marshmallow? I don’t have the most amazing pallet out there but I knows a well made beer when I taste it.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-01-11 01:39 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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