August 18th, 2008

Baltic Porter Recipe

Posted by John in Recipes

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.

Check out our other homebrew recipes.

3 Responses to ' Baltic Porter Recipe '

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  1. Aaron said,

    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.

  2. John said,

    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.

  3. John said,

    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.

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