Baltic Porter
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.060 SG | Maximum OG: | 1.090 SG |
| Minimum FG: | 1.016 SG | Maximum FG: | 1.024 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 17.0 SRM | Maximum Color: | 30.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 7.50 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.068 SG | Expected OG: | 1.084 SG |
| Expected FG: | 1.020 SG | Apparent Attenuation: | 75.0 % |
| Expected ABV: | 8.7 % | Expected ABW: | 6.7 % |
| Expected IBU (using Rager): | 34.2 IBU | Expected Color (using Morey): | 27.4 SRM |
| BU:GU ratio: | 0.41 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 53 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Munich Malt | 10lb 4oz | 56.1 % | 9.4 | In Mash/Steeped |
| German Pilsner Malt | 6lb 4oz | 34.3 % | 1.4 | In Mash/Steeped |
| US Caramel 60L Malt | 8.00 oz | 2.7 % | 5.0 | In Mash/Steeped |
| Belgian Special B | 8.00 oz | 2.7 % | 12.2 | In Mash/Steeped |
| German Carafa II Special | 6.00 oz | 2.1 % | 26.9 | In Mash/Steeped |
| US Chocolate Malt | 4.00 oz | 1.4 % | 14.6 | In Mash/Steeped |
| US Carapils Malt | 2.00 oz | 0.7 % | 0.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Magnum | 16.0 % | 0.50 oz | 31.1 | Loose Pellet Hops | 60 Min From End |
| Czech Saaz | 3.0 % | 1.00 oz | 3.1 | Loose Pellet Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | London (UK) |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 46 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 30 |
| Total Chloride(ppm): | 43 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Recipe Notes |
|
Recipe from Brewing Classic Styles. Additional notes: http://forum.northernbrewer.com/viewtopic.php?f=4&t=38973 http://archive.maltosefalcons.com/recipes/20070102.php |