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Baltic Porter

262 calories 25.7 g 12 oz
Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 14.5 gallons (fermentor volume)
Pre Boil Size: 19.2 gallons
Post Boil Size: 15.45 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BCS
Calories: 262 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created Wednesday June 19th 2019
1.079
1.018
8.02%
30.66
31.29
5.29
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
34 lb Castle Malting - Château Pilsen 2RS34 lb Château Pilsen 2RS 37 1.9 74.7%
5 lb Viking - Munich5 lb Munich 36 9.1 11%
3 lb German - Carafa I3 lb Carafa I 32 340 6.6%
2 lb Weyermann - CaraWheat2 lb CaraWheat 31 45 4.4%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 3.3%
45.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Lublin (4.5 AA)4 oz Lublin (4.5 AA) Hops Pellet 4 Boil 60 min 18.56 33.3%
2 oz Lublin (4.5 AA)2 oz Lublin (4.5 AA) Hops Pellet 4 Boil 15 min 4.61 16.7%
2 oz Lublin (4.5 AA)2 oz Lublin (4.5 AA) Hops Pellet 4 Boil 10 min 3.37 16.7%
4 oz Lublin (4.5 AA)4 oz Lublin (4.5 AA) Hops Pellet 4 Whirlpool 0 min 4.13 33.3%
12 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
23.75 gal Strike 149 °F 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tbsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 tbsp Biofine Clear Fining Kegging 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 2097 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Dry hop on day 5. Raise temperature to 71 deg F.

Once final gravity is hit, cold crash for 48 hours.

Add Biofine to each keg, rack under CO2, pressure to 13 psi for 1 week, enjoy.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-14 07:39 UTC
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