Porter - Baltic Porter (BJCP 2008) - Beer Recipes | Brewer's Friend
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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
Baltic Porter
5.5 gal 8.5% 28.23 1.083 1.018
All Grain 10898
Porterline Syndrome ( Leffe Brune )
10 L 6.41% 19.62 1.069 1.020
All Grain 8909
#41 Imperial Porter
32 L 10.49% 60.05 1.101 1.021
All Grain 7557
Jamil's Chocolate Hazelnut Porter
5 gal 6.37% 91.65 1.075 1.027
All Grain 5780
Clone - Kissmeyer Baltic Porter
10 gal 7.75% 55.79 1.079 1.020
All Grain 5091
Chocolate Pecan Porter #1
1 gal 7.29% 36.83 1.074 1.019
All Grain 4664
Nightmare on Brett Clone-ish
5 gal 9.02% 12.6 1.076 1.008
Partial Mash 4546
Genus Baltic Porter
5.3 gal 8.37% 19.04 1.082 1.019
All Grain 4477
1744 Porter
5.5 gal 7.43% 60.11 1.076 1.020
Partial Mash 4430
Gingerbread porter
5 gal 7.68% 48.24 1.077 1.019
All Grain 4228

Newest Baltic Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Baltic Porter 16.01.2025
25 L 10.53% 42.56 1.094 1.014
All Grain 30
#282 Baltic Porter
2000 L 7.78% 33.19 1.077 1.018
All Grain 59
Balkan Porter Pilot
80 L 7.48% 23.89 1.070 1.013
All Grain 46
Alga Baltic
165 gal 7.91% 31.81 1.072 1.011
All Grain 53
Baltic Porter
12 L 9.79% 32.72 1.089 1.014
All Grain 44
Pumkin Latte
13 gal 7.45% 28.01 1.081 1.024
All Grain 72
Awesome Recipe
10 L 8.63% 24.62 1.088 1.022
All Grain 41
One Winged Hussar
5.5 gal 7.44% 70.1 1.074 1.018
All Grain 75
Baltic Porter
2.5 gal 9.36% 45.54 1.095 1.024
BIAB 65
Baltic Porter
5.5 gal 9.4% 86.68 1.096 1.025
All Grain 92

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 169 American Grain roasted malt 350°L
29 4% 1% - 15%
United Kingdom - Maris Otter Pale 136 United Kingdom Grain base malt 3.75°L
38 58% 7% - 100%
Munich - Light 10L 123 Grain specialty malt 10°L
33 30% 1% - 90%
US - Pale 2-Row 113 US Grain base malt 1.8°L
37 59% 6% - 100%
Special B 92 Grain crystal malt 115°L
34 3% 1% - 11%
United Kingdom - Chocolate 92 United Kingdom Grain roasted malt 425°L
34 5% 1% - 50%
Flaked Oats 91 Adjunct raw 2.2°L
33 6% 1% - 29%
Munich Dark 20L 80 Grain specialty malt 20°L
34 21% 3% - 93%
Caramel / Crystal 60L 77 Grain crystal malt 60°L
34 6% 1% - 29%
German - Carafa II 73 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 90 15 48% 3% - 100%
Saaz 80 3.5 47% 6% - 100%
Fuggles 79 4.5 41% 9% - 100%
East Kent Goldings 74 5 37% 6% - 100%
Cascade 60 7 43% 13% - 100%
Willamette 55 4.5 37% 7% - 100%
Chinook 49 13 39% 7% - 100%
Northern Brewer 42 7.8 43% 5% - 83%
Perle 35 8.2 47% 23% - 100%
Styrian Goldings 28 5.5 43% 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 67 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 61 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 36 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 31 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
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 64 Water Agt Mash 16% 0% - 100%
Whirlfloc 38 Fining Boil 54% 0% - 100%
Calcium Chloride (dihydrate) 36 Water Agt Mash 16% 0% - 67%
Irish Moss 35 Spice Boil 54% 0% - 100%
Lactic acid 27 Water Agt Mash 71% 3% - 100%
Baking Soda 26 Water Agt Mash 9% 0% - 63%
Chalk 21 Water Agt Mash 27% 0% - 100%
Epsom Salt 19 Water Agt Mash 8% 0% - 22%
Calcium Chloride (anhydrous) 12 Water Agt Mash 6% 0% - 38%
Phosphoric acid 10 Water Agt Mash 47% 0% - 100%

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