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.
on September 12th, 2009 at 2:30 pm
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