Porter - Baltic Porter (BJCP 2008)

Top 10 Baltic Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Porterline Syndrome ( Leffe Brune )	10 L	6.41%	19.62	1.069	1.020		All Grain	9340
#41 Imperial Porter	32 L	10.49%	60.05	1.101	1.021		All Grain	8040
Jamil's Chocolate Hazelnut Porter	5 gal	6.37%	91.65	1.075	1.027		All Grain	6237
Clone - Kissmeyer Baltic Porter	10 gal	7.75%	55.79	1.079	1.020		All Grain	5339
Chocolate Pecan Porter #1	1 gal	7.29%	36.83	1.074	1.019		All Grain	5025
Gingerbread porter	5 gal	7.68%	48.24	1.077	1.019		All Grain	4880
1744 Porter	5.5 gal	7.43%	60.11	1.076	1.020		Partial Mash	4830
Nightmare on Brett Clone-ish	5 gal	9.02%	12.6	1.076	1.008		Partial Mash	4749
Genus Baltic Porter	5.3 gal	8.37%	19.04	1.082	1.019		All Grain	4748
Sinebrychoff Porter Clone	5 gal	7.2%	39.51	1.073	1.019		All Grain	4054

Newest Baltic Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
KBS Baltic Porter 2026	11 gal	9.88%	58.94	1.100	1.025		All Grain	27
Porter ala Olav	65 L	6.68%	29.17	1.066	1.015		All Grain	34
Korporalens trøst 2025	24 L	11.52%	43.19	1.106	1.018		All Grain	14
porter	5.5 gal	6.68%	58.45	1.068	1.017		All Grain	47
Twilight Porter 2025	5 gal	7.03%	36.51	1.069	1.015		All Grain	58
Imperial stout	20.8 L	7.77%	62.67	1.078	1.019		BIAB	51
Baltic Porter 25	5.5 gal	9.58%	33.08	1.088	1.015		All Grain	51
Baltic Porter	7 gal	8.38%	43.54	1.078	1.014		All Grain	145
GABS 2025 Cookie Porter	800 L	7.96%	24.72	1.080	1.019		All Grain	306
Awesome Recipe	50 L	7.35%	38.11	1.075	1.019		All Grain	125

Fermentables Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	177	American	Grain	roasted malt	350°L	29	4%	1% - 15%
United Kingdom - Maris Otter Pale	137	United Kingdom	Grain	base malt	3.75°L	38	59%	7% - 100%
Munich - Light 10L	125		Grain	specialty malt	10°L	33	30%	1% - 90%
US - Pale 2-Row	115	US	Grain	base malt	1.8°L	37	59%	6% - 100%
Special B	96		Grain	crystal malt	115°L	34	3%	1% - 11%
Flaked Oats	92		Adjunct	raw	2.2°L	33	6%	1% - 29%
United Kingdom - Chocolate	91	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 50%
Caramel / Crystal 60L	83		Grain	crystal malt	60°L	34	6%	1% - 29%
Munich Dark 20L	80		Grain	specialty malt	20°L	34	21%	3% - 93%
German - Carafa II	76	German	Grain	roasted malt	425°L	32	3%	0% - 9%

Hops Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	92	15	48%	3% - 100%
Saaz	83	3.5	46%	6% - 100%
Fuggles	79	4.5	41%	9% - 100%
East Kent Goldings	75	5	38%	6% - 100%
Cascade	62	7	42%	13% - 100%
Willamette	56	4.5	37%	7% - 100%
Chinook	50	13	39%	7% - 100%
Northern Brewer	42	7.8	43%	5% - 83%
Perle	36	8.2	48%	23% - 100%
Tettnanger	30	4.5	42%	13% - 100%

Steeping Grains Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	13	American	Grain	roasted malt	350°L	29	21%	3% - 57%
United Kingdom - Chocolate	10	United Kingdom	Grain	roasted malt	425°L	34	26%	7% - 50%
American - Black Malt	6	American	Grain	roasted malt	500°L	28	16%	6% - 33%
United Kingdom - Black Patent	6	United Kingdom	Grain	roasted malt	525°L	27	17%	11% - 25%
Special B	6		Grain	crystal malt	115°L	34	32%	6% - 80%
Caramel / Crystal 60L	6		Grain	crystal malt	60°L	34	37%	16% - 100%
American - Roasted Barley	5	American	Grain	roasted malt	300°L	33	29%	10% - 40%
German - Carafa III	5	German	Grain	roasted malt	535°L	32	14%	5% - 25%
Flaked Oats	5		Adjunct	raw	2.2°L	33	18%	10% - 28%
Smoked Malt	4		Grain	smoked malt	5°L	37	16%	2% - 33%

Yeasts Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	68	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	60	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	42	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	32	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Danstar - Nottingham Ale Yeast	23	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	18	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - Bohemian Lager 2124	16	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
White Labs - English Ale Yeast WLP002	16	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
White Labs - Dry English Ale Yeast WLP007	15	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F

Other Ingredients Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	70	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (dihydrate)	40	Water Agt	Mash	19%	0% - 67%
Whirlfloc	38	Water Agt	Boil	56%	1% - 100%
Irish Moss	38	Fining	Boil	54%	0% - 100%
Lactic acid	28	Water Agt	Mash	72%	3% - 100%
Baking Soda	26	Water Agt	Mash	9%	0% - 63%
Chalk	21	Water Agt	Mash	29%	0% - 100%
Epsom Salt	20	Water Agt	Mash	8%	0% - 25%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	6%	0% - 38%
Yeast Nutrient	9	Other	Mash	17%	0% - 83%

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