Baltic Porter Recipe
After putting together a Baltic Porter style profile, I thought I would create a recipe for it too.
This is an all grain recipe.
Ingredients
12.5 lbs. English 2-row Pale Malt
0.25 lbs. English Chocolate Malt
1 lbs. Crystal Malt 60°L
1 lbs. Crystal Malt 120°L
0.25 lbs. British Black Patent
1.5 oz. Fuggle (Pellets, 4.75 %AA) boiled 60 min.
0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 15 min.
0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 1 min.
Yeast: Wyeast 2112 California Lager
Predicted Results
Original Gravity 1.075
Terminal Gravity 1.019
Color 25.19 °SRM
Bitterness 30.0 IBU
Alcohol (%volume) 7.4 %
I guess I could have added in some other additives like brewer’s licorice…but I think I am focused on all-malt brewing these days.
I am sure I could have added more crystal malts or some Munich…maybe even some Special B. I thought I would keep it simple and English.
For the yeast, I thought I would use a strain that kept lager characteristics at 58-60 degrees Fahrenheit. It apparently can handle up to 9% alcohol by volume.
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on August 19th, 2008 at 11:14 am
/more/ crystal? It’s already got two pounds!
I wish I could lager, I’d really like to make one of these.
on August 19th, 2008 at 4:29 pm
I was thinking maybe more varieties of Crystal, maybe split those two pounds across 40/60/80/120 Lovibond. I am thinking simple is better.
on December 17th, 2008 at 12:27 pm
Looking this over and reading more about the style, I may need to update the grain bill to include more “continental malts” like Munich and Vienna to make it more like what they brew in the Baltics.