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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 8539
#41 Imperial Porter
32 L 10.49% 60.05 1.101 1.021
All Grain 7162
Jamil's Chocolate Hazelnut Porter
5 gal 6.37% 91.65 1.075 1.027
All Grain 5380
Clone - Kissmeyer Baltic Porter
10 gal 7.75% 55.79 1.079 1.020
All Grain 4866
Chocolate Pecan Porter #1
1 gal 7.29% 36.83 1.074 1.019
All Grain 4420
Nightmare on Brett Clone-ish
5 gal 9.02% 12.6 1.076 1.008
Partial Mash 4375
Genus Baltic Porter
5.3 gal 8.37% 19.04 1.082 1.019
All Grain 4233
1744 Porter
5.5 gal 7.43% 60.11 1.076 1.020
Partial Mash 4150
Gingerbread porter
5 gal 7.68% 48.24 1.077 1.019
All Grain 3750
Sinebrychoff Porter Clone
5 gal 7.2% 39.51 1.073 1.019
All Grain 3502

Newest Baltic Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Mich Beer
5 gal 7.22% 18.49 1.068 1.013
All Grain 26
BALTIC PORTER
5.5 L 8.03% 20.77 1.073 1.012
All Grain 24
Baltique
6 gal 8.79% 54.46 1.090 1.023
All Grain 50
Peanut Butter Porter
2.5 gal 5.5% 0 1.056 1.014
All Grain 40
baltic smoked peppers
4.125 gal 9% 52.15 1.090 1.021
All Grain 48
Korporalens trøst 24
24 L 11.54% 43.13 1.106 1.018
All Grain 40
Baltic Porter
40 L 7.96% 29.1 1.081 1.020
extract 61
Arctos Coffee Bier V.5 (Baltic Porter) WG 1/15
65 gal 6.98% 28.57 1.067 1.016
All Grain 91
Mad Viking Baltic Porter
740 L 8.99% 21.9 1.080 1.012
All Grain 75
Baltika
6 gal 8.77% 45.78 1.089 1.022
All Grain 84

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 166 American Grain roasted malt 350°L
29 4% 1% - 15%
United Kingdom - Maris Otter Pale 133 United Kingdom Grain base malt 3.75°L
38 58% 7% - 92%
Munich - Light 10L 120 Grain specialty malt 10°L
33 30% 1% - 90%
US - Pale 2-Row 112 US Grain base malt 1.8°L
37 59% 6% - 100%
United Kingdom - Chocolate 92 United Kingdom Grain roasted malt 425°L
34 5% 1% - 50%
Special B 91 Grain crystal malt 115°L
34 3% 1% - 11%
Flaked Oats 87 Adjunct raw 2.2°L
33 6% 1% - 29%
Munich Dark 20L 79 Grain specialty malt 20°L
34 20% 3% - 93%
Caramel / Crystal 60L 74 Grain crystal malt 60°L
34 6% 1% - 29%
United Kingdom - Black Patent 72 United Kingdom Grain roasted malt 525°L
27 3% 0% - 23%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 83 15 49% 3% - 100%
Fuggles 80 4.5 41% 9% - 100%
East Kent Goldings 75 5 36% 1% - 100%
Saaz 74 3.5 46% 6% - 100%
Cascade 59 7 42% 13% - 100%
Willamette 54 4.5 37% 7% - 100%
Chinook 48 13 40% 7% - 100%
Northern Brewer 40 7.8 43% 5% - 83%
Perle 34 8.2 48% 23% - 100%
Styrian Goldings 27 5.5 42% 10% - 89%

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 65 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 59 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Saflager - German Lager Yeast S-23 31 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Fermentis - Saflager - German Lager Yeast W-34/70 31 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Danstar - Nottingham Ale Yeast 22 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 16 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - English Ale Yeast WLP002 16 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - Bohemian Lager 2124 15 Wyeast Lagers 0.09 Medium 75% 48°F 58°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 53 Water Agt Mash 16% 0% - 100%
Whirlfloc 34 Other Boil 54% 4% - 100%
Irish Moss 33 Fining Boil 56% 0% - 100%
Calcium Chloride (dihydrate) 27 Water Agt Mash 15% 0% - 67%
Lactic acid 25 Water Agt Mash 67% 3% - 100%
Baking Soda 18 Water Agt Mash 11% 0% - 46%
Chalk 16 Water Agt Mash 33% 0% - 100%
Epsom Salt 14 Water Agt Mash 7% 0% - 22%
Calcium Chloride (anhydrous) 10 Water Agt Mash 7% 0% - 38%
Calcium Chloride (dihydrate) 8 Water Agt Mash 34% 0% - 75%

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