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Strong European Beer - Baltic Porter

BJCP Style Guide

Top 10 Baltic Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Imperial Baltic Porter
22 L 10.6% 21.32 1.112 1.031
All Grain 3979
Baltic Porter
5.5 gal 7.84% 33.78 1.078 1.019
All Grain 2966
BIAB Baltic Porter with Cocoa nibs & Coffee
5 gal 6.46% 29.47 1.066 1.016
BIAB 1573
Baltic Porter
21 L 9.4% 33.77 1.096 1.024
All Grain 1201
Cathy the Great (Vanilla Porter)
16 L 8.38% 36.33 1.084 1.020
All Grain 1189
Les Trois Mousquetaires Porter Baltique Clone
5 gal 10.06% 32.07 1.106 1.029
BIAB 1097
Pictures of Feces
5 gal 9.06% 0 1.092 1.023
All Grain 885
Boris & Natasha
5 gal 7.96% 37.58 1.079 1.019
All Grain 768
Baltic Banger
13 L 8.54% 40.82 1.081 1.015
BIAB 686
09C1. Baltic Porter
5.5 gal 7.48% 38.86 1.082 1.025
All Grain 678

Newest Baltic Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Framinghammer (modified)
5.5 gal 8.57% 63.97 1.083 1.022
BIAB 0
Baltic Porter
6 gal 8.75% 53.27 1.089 1.022
BIAB 8
Gotland Scoter a Baltic Porter
5 gal 9.88% 46.31 1.098 1.022
All Grain 8
0141
20.8 L 8.59% 1.99 1.087 1.022
BIAB 8
Baltic Porter #1
12 gal 8.44% 50.05 1.088 1.024
BIAB 10
Hazelnut Baltic Porter
2000 L 7.81% 34.26 1.088 1.028
All Grain 20
Awesome Recipe
2200 L 8.18% 37.36 1.087 1.024
All Grain 12
baltic
170 L 8.02% 12.84 1.074 1.013
All Grain 10
Baltic Porter
52 L 7.33% 36.5 1.069 1.014
All Grain 43
Baltic Porter
10.3 L 7.5% 31.71 1.069 1.012
All Grain 22

Fermentables Used In Baltic Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 37 American Grain roasted malt 350°L
29 3% 0% - 8%
Belgian - Special B 37 Belgian Grain roasted malt 115°L
34 4% 1% - 12%
Pale 2-Row 28 Grain base malt 1.8°L
37 59% 20% - 89%
United Kingdom - Chocolate 25 United Kingdom Grain roasted malt 425°L
34 3% 1% - 7%
German - Carafa II 23 German Grain roasted malt 425°L
32 3% 0% - 7%
German - Munich Light 22 German Grain base malt 6°L
37 41% 10% - 88%
Flaked Oats 20 Adjunct raw 2.2°L
33 6% 2% - 15%
American - Caramel / Crystal 120L 18 American Grain crystal malt 120°L
33 4% 1% - 7%
German - Pilsner 18 German Grain base malt 1.6°L
38 41% 12% - 82%
United Kingdom - Maris Otter Pale 17 United Kingdom Grain base malt 3.75°L
38 54% 25% - 83%

Hops Used In Baltic Porter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 33 15 46% 10% - 100%
Saaz 23 3.5 48% 25% - 100%
East Kent Goldings 14 5 45% 5% - 80%
Cascade 12 7 38% 5% - 83%
Styrian Goldings 12 5.5 49% 14% - 100%
Tettnanger 11 4.5 42% 20% - 100%
Fuggles 10 4.5 41% 15% - 75%
Perle 10 8.2 45% 13% - 80%
Hallertau Mittelfruh 8 3.75 43% 20% - 100%
Northern Brewer 8 7.8 45% 25% - 75%

Steeping Grains Used In Baltic Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Black Patent 2 United Kingdom Grain roasted malt 525°L
27 31% 12% - 50%

Yeasts Used In Baltic Porter Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 14 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 9 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Safale - American Ale Yeast US-05 9 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 8 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Bohemian Lager 2124 7 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Fermentis - Saflager - German Lager Yeast S-23 5 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Mangrove Jack - Bavarian Lager M76 5 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
White Labs - German Bock Lager Yeast WLP833 5 White Labs Lagers Med-High Medium 73% 48°F 55°F
Mangrove Jack - Bohemian Lager Yeast M84 5 Mangrove Jack Lagers n/a High 78% 50°F 59°F
Danstar - Nottingham Ale Yeast 5 Danstar Ale Med-High High 77% 57°F 70°F

Other Ingredients Used In Baltic Porter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 15 Water Agt Mash 23% 0% - 67%
Whirlfloc 13 Fining Boil 65% 0% - 100%
Baking Soda 9 Water Agt Mash 24% 0% - 45%
Calcium Chloride (dihydrate) 8 Water Agt Mash 24% 0% - 45%
Irish Moss 7 Fining Boil 67% 2% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 28% 1% - 67%
Lactic acid 5 Water Agt Mash 66% 12% - 100%
Chalk 4 Water Agt Mash 14% 0% - 30%
Epsom Salt 3 Water Agt Mash 9% 0% - 26%
Table Salt 3 Water Agt Mash 3% 0% - 10%

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