Baltic Porter Beer Recipe | BIAB Baltic Porter by Brewer #367612 | Brewer's Friend
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Baltic Porter

265 calories 25.6 g 330 ml
Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.195 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 265 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Saturday December 24th 2022
1.086
1.019
8.8%
36.7
31.8
5.4
13.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.54 kg Thomas Fawcett - Maris Otter Pale Ale Malt2.54266 kg Maris Otter Pale Ale Malt 3.75 € / kg
9.53 €
38 2.65 63.7%
1.02 kg Weyermann - Barke Munich Malt1.02058 kg Barke Munich Malt 3.25 € / kg
3.32 €
37 8 25%
0.15 kg Dingemans - Special B0.151182 kg Special B 33.1 125 3.3%
0.14 kg Bestmalz - BEST Chocolate0.140795 kg BEST Chocolate 3.35 € / kg
0.47 €
34.5 337.82 3.2%
0.14 kg Caramel / Crystal 60L0.142247 kg Caramel / Crystal 60L 34 60 3.2%
0.08 kg Bestmalz - BEST Black Malt0.080558 kg BEST Black Malt 30 425 1.6%
4.08 kg / 13.32 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Perle18 g Perle Hops Pellet 8.2 Boil 90 min 29.44 46.2%
21 g Hallertau Mittelfruh21 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.29 53.8%
39 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 69 °C 67 °C 60 min
6 L Sparge 70 °C 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Gypsum Water Agt Mash 1 hr.
1.97 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
150 Milliliters
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 6 30 65 62 16
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 14C and raise to 16C when 5 points away from FG where you hold it for a week. Cold crash and transfer to keg or bottle to 2.4 vol of CO2

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  • Public: Yup, Shared
  • Last Updated: 2022-12-24 17:44 UTC
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