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BALTIC PORTER

Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 liters (fermentor volume)
Pre Boil Size: 9.8 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 4334 calories (Per 6L)
Carbs: 366.9 g (Per 6L)

Created: Thursday February 29th 2024

Original Gravity:

1.078

Final Gravity:

1.013

ABV (standard):

8.5%

IBU (tinseth):

23.4

EBC (ebcmorey):

58.3

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
600 g	Castle Malting - Château Munich600 g Château Munich	34	32.39	24.3%
1,000 g	Castle Malting - Château Pale Ale1000 g Château Pale Ale	38	7.58	40.5%
300 g	Flaked Oats300 g Flaked Oats	33	4.37	12.1%
200 g	Castle Malting - Château Biscuit200 g Château Biscuit	35	43.87	8.1%
200 g	Weyermann - Caramunich Type 2200 g Caramunich Type 2	34	118.59	8.1%
80 g	Weyermann - Carafa Special Type 1 80 g Carafa Special Type 1	29.9	905.81	3.2%
15 g	Maltodextrin15 g Maltodextrin	39		0.6%
75 g	Rice Hulls75 g Rice Hulls	0		3%
2,470 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Northern Brewer5 g Northern Brewer Hops	Pellet	7.8	Boil	45 min	16.28	33.3%
5 g	Saaz5 g Saaz Hops	Pellet	3.5	Boil	15 min	3.95	33.3%
5 g	Cascade5 g Cascade Hops	Pellet	7	Boil	5 min	3.17	33.3%
15 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Northern Brewer (Pellet) 5 g Northern Brewer (Pellet) Hops	16.28	33.3%
5 g	Saaz (Pellet) 5 g Saaz (Pellet) Hops	3.95	33.3%
5 g	Cascade (Pellet) 5 g Cascade (Pellet) Hops	3.17	33.3%
15 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.365 L	Strike	68 °C	67 °C	90 min
4.89788 L	Sparge	78 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Baking Soda	Water Agt	Mash	1 hr.
1.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.62 g	Citric acid	Water Agt	Mash	1 hr.
2.40 g	Citric acid	Water Agt	Sparge	1 hr.
0.20 g	Servomyces	Other	Boil	15 min.
1.50 g	Irish Moss	Herb	Boil	0 min.
0.50 g	Chalk	Water Agt	Mash	1 hr.

Yeast

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

Amount:	20 Grams	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	1.75 (M cells / ml / ° P) 182 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 19.8 g Temp: 13 °C CO₂ Level: 1.9 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

FERMENTAR EN EL NIVEL MAS BAJO DE TEMPERATURA 16º-17º

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-05 18:29 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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