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09C1. Baltic Porter

275 calories 31 carbs
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 275 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Wednesday August 23rd 2017
1.082
1.025
7.48%
33.97
22.7
5.41
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb German - Munich Dark14 lb Munich Dark 37 15.5 86.8%
2 oz Belgian - De-Bittered Black2 oz De-Bittered Black - (late addition) 34 566 0.8%
2 lb German - Pilsner2 lb Pilsner 38 1.6 12.4%
16.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 25 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 8.97 66.7%
 
Mash Guidelines
Amount Description Type Temp Time
9.07 gal Strike Water Temperature 137 °F --
gal Protein Rest Infusion 131 °F 25 min
gal Alpha-Amylase Rest Temperature 145 °F 40 min
gal Beta-Amylase Rest Temperature 158 °F 50 min
qt Mash Out Temperature 170 °F 20 min
4.44 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
17.75 g Chalk Water Agt Mash 1 hr.
2.75 g Epsom Salt Water Agt Mash 1 hr.
3.64 ml Phosphoric acid Water Agt Mash 1 hr.
6.68 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Copenhagen Lager Yeast WLP850
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 824 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Rice Hulls:
Add 1lb for every 5lbs or malt to help with heat distribution.

Pilsner malt
Protein rest (122-131F 15 min).

De-bittered Black Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.

Aroma:
Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.

Appearance:
Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.

Flavor:
As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low.

Mouthfeel:
Generally, quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.

Comments:
May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.

History:
Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production.

Characteristic Ingredients:
Generally, lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.

Style Comparison:
Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.

Vital Statistics:
OG: 1.060 – 1.090
FG: 1.016 – 1.024
ABV: 6.5 – 9.5%
IBUs: 20 – 40
SRM: 17 – 30

Commercial Examples:
Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter

Tags:
high-strength, dark-color, any-fermentation, lagered, eastern-Europe, traditional-style, porter-family, malty

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  • Last Updated: 2019-10-29 18:50 UTC
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