Homebrew Recipe
Baltic Porter
- Method:
- All Grain
- Style:
- Baltic Porter
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- December 2019, Vol. 25, No. 8 page 27. Hybrid taking inspiration from the Swedish Carnegie Porter, but making it as a lager and scaling up the strength. Specialty malts and sugars provide much of the flavor profile, while lagering provides the smoothness. Using English pale ale malt as the base adds some breadiness. Amplify this character while adding maltiness by using both dark Munich (Munich II) and British brown malt. Develop complexity by using three crystal malts and three dark malts or sugars. Use a combination of English and German hops as an homage to the dual roots of this style. Bittering is kept at a modest level, while the final gravity is at the high end of the style. The darker malts will add some dryness to the finish so the sweetness won't be extreme. California Lager yeast was used to not have to maintain quite as cold a fermentation temperature. Can switch to lager yeasts like W34/70 and lower temperature. The strength is right in the middle for the style. While it has flavors similar to those from a Carnegie Porter, it has the strength more similar to those from the Baltic States.
- Notes:
- Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in the pale ale, Munich, brown and wheat malts at 151F in 26 qts of water. Hold at this temperature for 60 minutes. Add the three crystal and two chocolate malts, then raise mash temperature to 170F. Hold at this temperature for 5 minutes then begin to recirculate the wort. Run off wort and sparge with water hot enough to keep the grain bed around 170F. Collect 6.5 gallons of wort. Boil wort for 60 minutes, adding hops at times indicated. Ferment at 62F. Lager at 34F for 12 weeks.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.083 | 1.024 | 7.8 | 54 | 30 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Ale Malt | 7 lbs. | 39.72 |
| Notes: English Maris Otter pale ale malt | ||
| Munich Dark | 3.5 lbs. | 19.86 |
| Notes: German dark Munich malt | ||
| CaraMunich II | 1.75 lbs. | 9.93 |
| Notes: German Caramunich II malt | ||
| Brown Malt | 1.5 lbs. | 8.51 |
| Notes: UK brown malt | ||
| Crystal Malt 90 | 1.25 lbs. | 7.09 |
| Notes: UK crystal malt | ||
| Wheat Malt | 1 lbs. | 5.67 |
| Notes: German wheat malt | ||
| Chocolate Malt | 0.75 lbs. | 4.26 |
| Notes: 12 oz UK chocolate malt | ||
| Special "B" Malt | 0.5 lbs. | 2.84 |
| Notes: 8 oz. Belgian Special B malt | ||
| Black "Patent" Malt | 0.375 lbs. | 2.13 |
| Notes: 6 oz. Carafa Special III malt | ||
| Total: | 17.63 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| California Lager | Wyeast | 2112 |
| Californian Lager | Mangrove Jack's | M54 |
| San Francisco Lager | White Labs | WLP810 |
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Black Treacle | 1 oz. | 65 minutes | Mash | Other |
| Notes: Recipe does not specify when to add. Mash or boil? | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 151 | 60 | All Grain |
| 2 | Mash Out | 170 | 5 | All Grain |