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baltic porter

Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 25.67 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)

Created: Friday February 28th 2020

Original Gravity:

1.083

Final Gravity:

1.022

ABV (standard):

8.0%

IBU (tinseth):

34.0

SRM (morey):

29.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.12 kg	Weyermann - Vienna Malt3.12 kg Vienna Malt	37	3.5	48%
2.27 kg	Weyermann - Munich Type I2.265 kg Munich Type I	38	6	34.8%
0.14 kg	Simpsons - Chocolate Malt0.137 kg Chocolate Malt	31.7	444	2.1%
0.25 kg	Weyermann - Melanoidin0.252 kg Melanoidin	34.5	27	3.9%
0.54 kg	Belgian - Special B0.543 kg Special B	34	115	8.3%
0.19 kg	Weyermann - Oak Smoked Wheat Malt0.189 kg Oak Smoked Wheat Malt	38	2	2.9%
6.51 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Centennial25 g Centennial Hops	Leaf/Whole	10	Mash	60 min	6.49	45.5%
10 g	Columbus10 g Columbus Hops	Pellet	15	Boil	60 min	21.47	18.2%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil	20 min	6.07	36.4%
55 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Centennial (Leaf/Whole) 25 g Centennial (Leaf/Whole) Hops	6.49	45.5%
10 g	Columbus (Pellet) 10 g Columbus (Pellet) Hops	21.47	18.2%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	6.07	36.4%
55 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.8 L		Strike	73 °C	67 °C	60 min
Starting Mash Thickness: 3.2 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Sparge	1 hr.
1.12 ml	Phosphoric acid	Water Agt	Mash	1 hr.
3.18 g	Phosphoric acid	Water Agt	Sparge	1 hr.
7.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	9 - 13 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	12	50	100	78	100
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

257

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Brews

Public: Yup, Shared
Last Updated: 2023-11-12 15:35 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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