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09C1. Baltic Porter

275 calories 31.5 g 12 oz
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: 31.5 g (Per 12oz)
Created Wednesday August 23rd 2017
Amount Fermentable Cost 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 boil kettle addition) 34 566 0.8%
2 lb German - Pilsner2 lb Pilsner 38 1.6 12.4%
16.12 lbs / 0.00
Amount Variety Cost 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%
1.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
9.07 gal Strike Water Temperature 137 °F --
Protein Rest Infusion 131 °F 25 min
Alpha-Amylase Rest Temperature 145 °F 40 min
Beta-Amylase Rest Temperature 158 °F 50 min
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 Cost 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.
White Labs - Copenhagen Lager Yeast WLP850
1 Each
Attenuation (custom):
Optimum Temp:
50 - 58 °F
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 824 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
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

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.

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.

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

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.

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.

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.

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

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

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