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Baltic Porter

Method: Extract
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 287 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)

Created: Friday November 15th 2019

Original Gravity:

1.087

Final Gravity:

1.015

ABV (standard):

9.4%

IBU (tinseth):

38.1

SRM (morey):

24.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.30 lb	Liquid Malt Extract - Munich6.3 lb Liquid Malt Extract - Munich	35	8	44.7%
3 lb	Liquid Malt Extract - Pilsen3 lb Liquid Malt Extract - Pilsen - (late boil kettle addition)	35	2	21.3%
3.30 lb	Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich - (late boil kettle addition)	35	8	23.4%
12.60 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.25 lb	German - Carafa III0.25 lb Carafa III	32	535	1.8%
0.50 lb	United Kingdom - Crystal 60L0.5 lb Crystal 60L	34	60	3.5%
0.50 lb	American - Special Roast0.5 lb Special Roast	33	50	3.5%
0.25 lb	Crisp Malting - Pale Chocolate0.25 lb Pale Chocolate	32.7	220	1.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	CTZ0.75 oz CTZ Hops	Pellet	15.5	Boil	60 min	35.48	42.9%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Whirlpool at 185 °F	0 min	2.62	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	CTZ (Pellet) 0.74999999828443 oz CTZ (Pellet) Hops	35.48	42.9%
1 oz	Styrian Goldings (Pellet)	2.62	57.1%
1.75 oz / $ 0.00

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 152 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Chill wort to about 48F and aerate. Ferment at 48 until activity is visible in the airlock. Allow the temp to rise slowly to 60F over the next 10 days. HOld at 60f for the next two weeks. Crash temp to 35F and bottle. Allow to age two months before consuming.

Last Updated and Sharing

232

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Brews

Public: Yup, Shared
Last Updated: 2019-11-15 23:35 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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