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2023 Baltic Porter

Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jamil Zainasheff
Calories: 294 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)

Created: Thursday September 28th 2023

Original Gravity:

1.089

Final Gravity:

1.017

ABV (standard):

9.4%

IBU (tinseth):

36.9

SRM (morey):

27.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.25 lb	Barrett Burston - Dark Munich Malt10.25 lb Dark Munich Malt	35	10	60.1%
5.50 lb	German - Pilsner5.5 lb Pilsner	38	1.6	32.3%
0.40 lb	Caramel / Crystal 60L0.4 lb Caramel / Crystal 60L	34	60	2.3%
0.40 lb	American - Caramel / Crystal 120L0.4 lb Caramel / Crystal 120L	33	120	2.3%
0.30 lb	German - Carafa II0.3 lb Carafa II	32	425	1.8%
0.20 lb	American - Chocolate0.2 lb Chocolate	29	350	1.2%
17.05 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4.20 oz	Saaz4.2 oz Saaz Hops		Leaf/Whole	3.5	Boil	60 min	36.86	100%
4.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4.20 oz	Saaz (Leaf/Whole)		36.86	100%
4.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.75 gal		Infusion	163 °F	147 °F	120 min
	Mash Out	Temperature	147 °F	170 °F	15 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.50 tsp	Calcium Chloride (anhydrous)	Water Agt	Mash	2 hr.
1 each	Chiller	Other	Boil	20 min.
2 tsp	Whirlfloc	Water Agt	Boil	15 min.
1.10 tsp	Yeast Nutrient	Other	Mash	5 min.

Yeast

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

Amount:	16 Ounces	Cost:
Attenuation (custom):	79%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 156 B cells required