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 | 8403 | |
| #41 Imperial Porter |
32 L | 10.49% | 60.05 | 1.101 | 1.021 | All Grain | 7012 | |
| Jamil's Chocolate Hazelnut Porter |
5 gal | 6.37% | 91.65 | 1.075 | 1.027 | All Grain | 5214 | |
| Clone - Kissmeyer Baltic Porter |
10 gal | 7.75% | 55.79 | 1.079 | 1.020 | All Grain | 4786 | |
| Chocolate Pecan Porter #1 |
1 gal | 7.29% | 36.83 | 1.074 | 1.019 | All Grain | 4321 | |
| Nightmare on Brett Clone-ish |
5 gal | 9.02% | 12.6 | 1.076 | 1.008 | Partial Mash | 4303 | |
| Genus Baltic Porter |
5.3 gal | 8.37% | 19.04 | 1.082 | 1.019 | All Grain | 4124 | |
| 1744 Porter |
5.5 gal | 7.43% | 60.11 | 1.076 | 1.020 | Partial Mash | 4068 | |
| Gingerbread porter |
5 gal | 7.68% | 48.24 | 1.077 | 1.019 | All Grain | 3545 | |
| Sinebrychoff Porter Clone |
5 gal | 7.2% | 39.51 | 1.073 | 1.019 | All Grain | 3426 |
Newest Baltic Porter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| APA - AUTUMN KÖLSCH v0.3 2023 Coffee-chilli BP |
21 L | 8.24% | 39.69 | 1.084 | 1.021 | All Grain | 15 | |
| BalPo |
2 gal | 7.8% | 39.92 | 1.083 | 1.024 | BIAB | 18 | |
| BALTIC PORTER |
20 L | 7.35% | 28.33 | 1.075 | 1.019 | All Grain | 19 | |
| Baltic Porter |
85 gal | 9.65% | 31.65 | 1.090 | 1.017 | extract | 31 | |
| Baltic Porter |
5.5 gal | 7.79% | 39.71 | 1.079 | 1.020 | All Grain | 60 | |
| Smoke 23 |
4.4 gal | 8.34% | 65.97 | 1.085 | 1.021 | BIAB | 46 | |
| Brewpub Baltic Porter |
120 gal | 8.5% | 0 | 1.080 | 1.015 | All Grain | 39 | |
| Baltic Porter |
5.5 gal | 6.68% | 56.95 | 1.072 | 1.021 | All Grain | 37 | |
| Thiolized Baltic Porter |
280 L | 8.87% | 33.74 | 1.088 | 1.020 | All Grain | 48 | |
| Baltic Porter |
93 gal | 7.73% | 35.07 | 1.074 | 1.015 | All Grain | 64 |
Fermentables Used In Baltic Porter (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 164 | American | Grain | roasted malt |
350°L
|
29 | 4% | 1% - 15% |
| United Kingdom - Maris Otter Pale | 134 | 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 | 111 | US | Grain | base malt |
1.8°L
|
37 | 59% | 6% - 100% |
| United Kingdom - Chocolate | 91 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 50% |
| Belgian - Special B | 89 | Belgian | Grain | roasted malt |
115°L
|
34 | 3% | 1% - 11% |
| Flaked Oats | 87 | 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 | 72 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 3% | 0% - 23% |
| Caramel / Crystal 60L | 70 | 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 | 79 | 15 | 50% | 3% - 100% |
| Fuggles | 77 | 4.5 | 41% | 9% - 100% |
| East Kent Goldings | 74 | 5 | 36% | 1% - 100% |
| Saaz | 73 | 3.5 | 47% | 6% - 100% |
| Cascade | 58 | 7 | 42% | 13% - 100% |
| Willamette | 54 | 4.5 | 37% | 7% - 100% |
| Chinook | 48 | 13 | 40% | 7% - 100% |
| Northern Brewer | 38 | 7.8 | 44% | 5% - 83% |
| Perle | 34 | 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% |
| Caramel / Crystal 60L | 6 | Grain | crystal malt |
60°L
|
34 | 37% | 16% - 100% | |
| Flaked Oats | 5 | Adjunct | raw |
2.2°L
|
33 | 18% | 10% - 28% | |
| United Kingdom - Black Patent | 5 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 16% | 11% - 25% |
| 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% |
| 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 | 57 | 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 | 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 |
| White Labs - English Ale Yeast WLP002 | 16 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - American Ale 1056 | 16 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°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 |
Other Ingredients Used In Baltic Porter (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 52 | Water Agt | Mash | 19% | 0% - 100% |
| Whirlfloc | 35 | Water Agt | Boil | 51% | 4% - 100% |
| Irish Moss | 33 | Fining | Boil | 56% | 0% - 100% |
| Calcium Chloride (dihydrate) | 26 | Water Agt | Mash | 16% | 0% - 67% |
| Lactic acid | 25 | Water Agt | Mash | 67% | 3% - 100% |
| Baking Soda | 18 | Water Agt | Mash | 14% | 0% - 46% |
| Chalk | 15 | Water Agt | Mash | 35% | 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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