BALTIC PORTER II Beer Recipe | All Grain Baltic Porter by manurodri | Brewer's Friend
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BALTIC PORTER II

4303 calories 403.3 g 6 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.38 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4303 calories (Per 6L)
Carbs: 403.3 g (Per 6L)
Created: Monday November 24th 2025
1.077
1.016
8.0%
31.2
29.9
5.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,028.57 g Castle Malting - Pilsner1028.57 g Pilsner 38 1.6 45.7%
440.82 g Weyermann - Munich Type I440.82 g Munich Type I 38 6 19.6%
342.86 g Castle Malting - Château Vienna342.86 g Château Vienna 38 2.6 15.2%
171.43 g Weyermann - Dark Wheat Malt171.43 g Dark Wheat Malt 37 7 7.6%
64.29 g German - CaraMunich II64.29 g CaraMunich II 34 46 2.9%
57 g Weyermann - Carafa Special Type 1 57 g Carafa Special Type 1 29.9 340 2.5%
60 g Castle Malting - Special B60 g Special B 34 150 2.7%
42.86 g Simpsons - Chocolate Malt42.86 g Chocolate Malt 31.7 444 1.9%
42.86 g Maltodextrin42.86 g Maltodextrin 39 0 1.9%
2,250.69 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.57 g Magnum2.57 g Magnum Hops Pellet 15 Boil 60 min 16.03 15.5%
6 g Barth-Haas - Celeia6 g Celeia Hops Pellet 4.25 Boil 30 min 8.15 36.2%
8 g Barth-Haas - Celeia8 g Celeia Hops Pellet 4.25 Boil 15 min 7.02 48.3%
16.57 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 L Strike 69 °C 66 °C 60 min
5.3 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Servomyces Other Boil 15 min.
0.35 g Whirlfloc Water Agt Boil 15 min.
2.50 g Chalk Water Agt Mash 1 hr.
0.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.18 g Citric acid Water Agt Mash 1 hr.
1.75 g Citric acid Water Agt Sparge 1 hr.
2.20 ml Phosphoric acid Water Agt Mash 1 hr.
1.27 g Phosphoric acid Water Agt Sparge 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
17.14 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 168 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 36.5 g       Temp: 18 °C       CO2 Level: 2.3 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
"BALTIC PORTER II" Baltic Porter beer recipe by manuel rodriguez. All Grain, ABV 8.02%, IBU 31.2, SRM 29.86, Fermentables: (Pilsner, Munich Type I, Château Vienna, Dark Wheat Malt, CaraMunich II, Carafa Special Type 1 , Special B, Chocolate Malt, Maltodextrin) Hops: (Magnum, Celeia) Other: (Servomyces, Whirlfloc, Chalk, Calcium Chloride (dihydrate), Citric acid, Phosphoric acid, Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-19 19:00 UTC
NEW Water Requirements:
BALTIC PORTER II
Equipment Profile Used

System Default

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Water Requirements:
BALTIC PORTER II
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Recipe Cost € (EUR)
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.
Gallons
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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