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Best Baltic Porter

Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Josh Weikert
Calories: 284 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)

Created: Sunday December 24th 2017

Original Gravity:

1.086

Final Gravity:

1.016

ABV (standard):

9.2%

IBU (tinseth):

34.6

SRM (morey):

34.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	German - Munich Dark10.5 lb Munich Dark	37	15.5	60%
5.25 lb	German - Pilsner5.25 lb Pilsner	38	1.6	30%
0.50 lb	German - Carafa II0.5 lb Carafa II	32	425	2.9%
0.25 lb	German - Chocolate Rye0.25 lb Chocolate Rye	31	240	1.4%
0.50 lb	Briess Extra Special Malt0.5 lb Briess Extra Special Malt	33	130	2.9%
0.50 lb	Fawcett Crystal 650.5 lb Fawcett Crystal 65	35	65	2.9%
17.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Nugget0.75 oz Nugget Hops	Pellet	12.4	Boil	60 min	28.52	42.9%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Aroma	10 min	6.12	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Nugget (Pellet)	28.52	42.9%
1 oz	Styrian Goldings (Pellet)	6.12	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 qt	Saccharification Rest	Temperature	--	152 °F	60 min
14 qt	Sparge	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.38 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 861 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mash Chemistry and Brewing Water Calculator

Notes

This recipe is based on the article "Make Your Best Baltic Porter"
by Josh Weikert (https://beerandbrewing.com/make-your-best-baltic-porter/) in the Craft Beer & Brewing Magazine, June 5, 2016.

If you can't get Fawcett Crystal 65, then substitute with an equal amount of United Kingdom - Crystal 60L or Briess Caramel 40L. (As per the article, we're looking for toffee flavor.)

Ferment starting at 48°F. Once you see activity in the air lock (about 36 hours), increase by 1°F per day for 10 days. On day 12, or when you're convinced that primary fermentation is complete, set the temperature to 60°F for an additional 2 weeks.

Lager at least 2 months before drinking.

Last Updated and Sharing

674

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Brews

Public: Yup, Shared
Last Updated: 2017-12-28 17:44 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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