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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 7933
#41 Imperial Porter
32 L 10.49% 60.05 1.101 1.021
All Grain 6524
Jamil's Chocolate Hazelnut Porter
5 gal 6.37% 91.65 1.075 1.027
All Grain 4858
Clone - Kissmeyer Baltic Porter
10 gal 7.75% 55.79 1.079 1.020
All Grain 4405
Nightmare on Brett Clone-ish
5 gal 9.02% 12.6 1.076 1.008
Partial Mash 4129
Chocolate Pecan Porter #1
1 gal 7.29% 36.83 1.074 1.019
All Grain 4097
Genus Baltic Porter
5.3 gal 8.37% 19.04 1.082 1.019
All Grain 3802
1744 Porter
5.5 gal 7.43% 60.11 1.076 1.020
Partial Mash 3760
Sinebrychoff Porter Clone
5 gal 7.2% 39.51 1.073 1.019
All Grain 3157
Gingerbread porter
5 gal 7.68% 48.24 1.077 1.019
All Grain 2989

Newest Baltic Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Baltic porter
5 gal 7.53% 39.2 1.072 1.015
All Grain 28
Mint Chocolate Baltic Porter - Dai Kide
15 L 8.34% 20.25 1.078 1.014
BIAB 24
LèLee
25 L 7.34% 37.89 1.075 1.019
All Grain 68
Jurgis Rudkus
10 gal 6.63% 43.23 1.072 1.022
All Grain 56
stout.
26 L 5.47% 0 1.055 1.013
All Grain 103
Baltic Porter - Barrel Fermented
45 gal 6.78% 36.86 1.070 1.018
All Grain 23
baltic brett
480 L 8.9% 22.94 1.080 1.012
All Grain 40
El camino Baltic Porter
50 L 7.3% 26.47 1.065 1.010
All Grain 42
bourbon porter
2.5 gal 7.03% 65.52 1.071 1.018
extract 42
Awesome Recipe
20 L 4.07% 0 1.041 1.010
All Grain 35

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 160 American Grain roasted malt 350°L
29 4% 1% - 15%
United Kingdom - Maris Otter Pale 132 United Kingdom Grain base malt 3.75°L
38 58% 7% - 92%
Munich - Light 10L 119 Grain specialty malt 10°L
33 29% 1% - 90%
US - Pale 2-Row 110 US Grain base malt 1.8°L
37 59% 6% - 100%
United Kingdom - Chocolate 89 United Kingdom Grain roasted malt 425°L
34 5% 1% - 50%
Belgian - Special B 87 Belgian Grain roasted malt 115°L
34 3% 1% - 11%
Flaked Oats 83 Adjunct raw 2.2°L
33 6% 1% - 29%
Munich Dark 20L 77 Grain specialty malt 20°L
34 20% 3% - 93%
United Kingdom - Black Patent 69 United Kingdom Grain roasted malt 525°L
27 3% 0% - 23%
Caramel / Crystal 60L 68 Grain crystal malt 60°L
34 6% 1% - 29%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 78 15 50% 3% - 100%
Fuggles 74 4.5 42% 9% - 100%
East Kent Goldings 71 5 37% 6% - 100%
Saaz 67 3.5 47% 6% - 100%
Cascade 56 7 42% 13% - 100%
Willamette 53 4.5 37% 7% - 100%
Chinook 47 13 40% 7% - 100%
Northern Brewer 35 7.8 44% 5% - 80%
Perle 33 8.2 47% 23% - 100%
Tettnanger 25 4.5 39% 13% - 75%

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%
Belgian - Special B 6 Belgian Grain roasted malt 115°L
34 32% 6% - 80%
United Kingdom - Black Patent 5 United Kingdom Grain roasted malt 525°L
27 16% 11% - 25%
German - Carafa III 5 German Grain roasted malt 535°L
32 14% 5% - 25%
American - Roasted Barley 5 American Grain roasted malt 300°L
33 29% 10% - 40%
Caramel / Crystal 60L 5 Grain crystal malt 60°L
34 39% 16% - 100%
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 63 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 54 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Saflager - German Lager Yeast S-23 32 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Fermentis - Saflager - German Lager Yeast W-34/70 28 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
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
Wyeast - Bohemian Lager 2124 15 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Wyeast - American Ale 1056 15 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 47 Water Agt Mash 20% 0% - 100%
Whirlfloc 34 Water Agt Boil 51% 4% - 100%
Irish Moss 33 Fining Boil 56% 0% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 17% 0% - 67%
Lactic acid 21 Water Agt Mash 62% 3% - 100%
Baking Soda 17 Water Agt Mash 12% 0% - 46%
Chalk 14 Water Agt Mash 31% 0% - 100%
Epsom Salt 13 Water Agt Mash 8% 0% - 22%
Calcium Chloride (anhydrous) 9 Water Agt Mash 7% 0% - 38%
Calcium Chloride (dihydrate) 8 Water Agt Mash 34% 0% - 75%

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