Homebrew Recipe
Baltic Porter
- Method:
- Partial Mash
- Style:
- Baltic Porter
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 3 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:
- Steep grains in 3 gallons of 158F water for 30 minutes. Remove grain, add dried malt extract and enough water to make at least 3 gallons of wort. Boil wort for 60 minutes, adding hops at times indicated. Keep some boiling water handy and do not let boil volume dip below the 3 gallon mark. Add liquid malt extract in the final 15 minutes of the boil. Chill wort, transfer to fermenter and top up to 5 gallons with cold water. Aerate wort with oxygen and pitch yeast. 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 |
|---|---|---|
| Light Liquid Malt Extract | 6.6 lbs. | 48.09 |
| Notes: Maris Otter liquid malt extract | ||
| CaraMunich II | 1.75 lbs. | 12.75 |
| Notes: German Caramunich II malt | ||
| Brown Malt | 1.5 lbs. | 10.93 |
| Notes: UK brown malt | ||
| Crystal Malt 90 | 1.25 lbs. | 9.11 |
| Notes: UK crystal malt | ||
| Extra Light Dry Malt Extract | 1 lbs. | 7.29 |
| Chocolate Malt | 0.75 lbs. | 5.46 |
| Notes: 8 oz. UK chocolate malt | ||
| Special "B" Malt | 0.5 lbs. | 3.64 |
| Notes: Belgian Special B malt | ||
| Black "Patent" Malt | 0.375 lbs. | 2.73 |
| Notes: 6 oz. Carafa Special III malt | ||
| Total: | 13.72 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 | Partial Mash | 158 | 30 | Partial |
| Notes: Steep grains in 3 gallons of 158F water for 30 minutes. Remove grain. | ||||