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(2020-03-14) Baltic Porter (No Sparge)

Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 14.1 °P (recipe based estimate)
Post Boil Gravity: 20.1 °P (recipe based estimate)
Efficiency: 70.5% (brew house)
Source: Zymurgy Jan/Feb '07
Calories: 276 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)

Created: Friday March 13th 2020

Original Gravity:

20.1 °P

Final Gravity:

4.6 °P

ABV (standard):

8.5%

IBU (tinseth):

35.8

SRM (daniels):

25.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	German - Pilsner11 lb Pilsner	38	1.6	60.3%
5 lb	German - Munich Dark5 lb Munich Dark	37	15.5	27.4%
1 lb	Belgian - Special B1 lb Special B	34	115	5.5%
0.50 lb	Torrified Wheat0.5 lb Torrified Wheat	36	2	2.7%
6 oz	German - Chocolate Wheat6 oz Chocolate Wheat	31	413	2.1%
3 oz	United Kingdom - Coffee Malt3 oz Coffee Malt	36	150	1%
3 oz	United Kingdom - Roasted Barley3 oz Roasted Barley	29	550	1%
18.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Magnum0.3 oz Magnum Hops	Pellet	15	Boil	60 min	13.96	19.4%
0.75 oz	Perle0.75 oz Perle Hops	Pellet	8	Boil	75 min	19.45	48.4%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	2.5	Boil	20 min	2.35	32.3%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Magnum (Pellet)	13.96	19.4%
0.75 oz	Perle (Pellet)	19.45	48.4%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	2.35	32.3%
1.55 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.6 gal	Beta	Temperature	--	146 °F	30 min
	Alpha	Temperature	--	160 °F	60 min
	40% Thick	Decoction	--	200 °F	20 min
	Mash-Out	Temperature	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.25 tsp	Chalk	Water Agt	Mash	1 hr.
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.40 tsp	Epsom Salt	Water Agt	Mash	1 hr.
0.10 tsp	Table Salt	Water Agt	Mash	1 hr.
1.25 tsp	Lactic acid	Water Agt	Mash	1 hr.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 873 B cells required

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 873 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
54	5	26	40	21	137
Mash Chemistry and Brewing Water Calculator

Notes

Pulled decoction after 15 minutes of the 160* rest. After pulling decoction grains, ramped main mash a few degrees back to 160, then added dark grains to MAIN mash (reserved until then). Then proceeded with decoction. Yeast = 2 packs 34/70 for attenuation and about 500B count slurry of freshly harvested IO-Harvest for malt focus.

Award Winning Recipe

Last Updated and Sharing

261

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Brews

Public: Yup, Shared
Last Updated: 2020-08-07 13:01 UTC

System Default

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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