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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 4621
Baltic Porter
5.5 gal 7.84% 33.78 1.078 1.019
All Grain 3328
BIAB Baltic Porter with Cocoa nibs & Coffee
5 gal 6.46% 29.47 1.066 1.016
BIAB 1734
Baltic Porter
21 L 9.4% 33.77 1.096 1.024
All Grain 1509
Cathy the Great (Vanilla Porter)
16 L 8.38% 36.33 1.084 1.020
All Grain 1303
Pictures of Feces
5 gal 9.06% 0 1.092 1.023
All Grain 979
Boris & Natasha
5 gal 7.96% 37.58 1.079 1.019
All Grain 940
Baltic Banger
13 L 8.54% 40.82 1.081 1.015
BIAB 815
09C1. Baltic Porter
5.5 gal 7.48% 38.86 1.082 1.025
All Grain 813
Zax Baltic Oatmeal porter
4.5 gal 7.52% 30.94 1.071 1.013
All Grain 645

Newest Baltic Porter Recipes

Title Size ABV IBU OG FG Color Method Views
Choc cherry porter
25 L 11.3% 0 1.106 1.020
All Grain 9
Baltic Porter
11.8 L 8.69% 33.67 1.083 1.017
All Grain 11
Baltic Porter
5 gal 7.67% 34.18 1.077 1.018
All Grain 3
Baltic Coffee Porter
2.75 gal 5.84% 30.23 1.068 1.024
Partial Mash 2
IsDisStout
60 L 2.84% 0 1.029 1.007
All Grain 19
Baltic Porter
2.75 gal 5.84% 30.23 1.068 1.024
Partial Mash 3
Paltic Borter
21 L 9.21% 32.51 1.087 1.017
All Grain 38
Porter
20 L 7.54% 32.04 1.074 1.017
All Grain 16
Baltic Porter with Vanilla Bean
5.5 gal 8.11% 29.79 1.082 1.020
All Grain 26
Good Authority Baltic Porter
11 gal 6.52% 33.23 1.071 1.021
BIAB 25

Fermentables Used In Baltic Porter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 41 Grain specialty malt 10°L
33 38% 2% - 88%
American - Chocolate 39 American Grain roasted malt 350°L
29 3% 0% - 8%
Belgian - Special B 38 Belgian Grain roasted malt 115°L
34 4% 1% - 12%
Munich Dark 20L 30 Grain specialty malt 20°L
34 28% 1% - 87%
United Kingdom - Chocolate 28 United Kingdom Grain roasted malt 425°L
34 3% 1% - 10%
Pale 2-Row 27 Grain base malt 1.8°L
37 57% 20% - 89%
German - Carafa II 25 German Grain roasted malt 425°L
32 3% 0% - 7%
German - Pilsner 23 German Grain base malt 1.6°L
38 43% 12% - 100%
United Kingdom - Maris Otter Pale 20 United Kingdom Grain base malt 3.75°L
38 55% 25% - 83%
American - Caramel / Crystal 120L 19 American Grain crystal malt 120°L
33 4% 1% - 7%

Hops Used In Baltic Porter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 32 15 46% 6% - 100%
Saaz 24 3.5 46% 3% - 100%
Styrian Goldings 14 5.5 47% 14% - 100%
East Kent Goldings 14 5 45% 5% - 80%
Cascade 13 7 41% 5% - 100%
Tettnanger 13 4.5 39% 20% - 100%
Perle 10 8.2 45% 13% - 80%
Fuggles 9 4.5 42% 15% - 75%
Hallertau Mittelfruh 9 3.75 41% 20% - 100%
Northern Brewer 9 7.8 40% 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
Fermentis - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - German Lager Yeast WLP830 10 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Safale - English Ale Yeast S-04 8 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Bohemian Lager 2124 8 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Mangrove Jack - Bavarian Lager M76 6 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
White Labs - German Bock Lager Yeast WLP833 6 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 5 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Fermentis - Saflager - Swiss Lager Yeast S-189 4 Fermentis / Safale Lagers .105 High 84% 48°F 72°F
Mangrove Jack - Bohemian Lager Yeast M84 4 Mangrove Jack Lagers n/a High 78% 50°F 59°F

Other Ingredients Used In Baltic Porter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 20 Water Agt Mash 20% 0% - 67%
Whirlfloc 15 Fining Boil 64% 0% - 100%
Baking Soda 10 Water Agt Mash 15% 0% - 40%
Calcium Chloride (dihydrate) 9 Water Agt Mash 26% 0% - 75%
Calcium Chloride (dihydrate) 9 Water Agt Mash 27% 1% - 50%
Epsom Salt 8 Water Agt Mash 8% 0% - 33%
Irish Moss 7 Other Boil 53% 0% - 100%
Lactic acid 6 Water Agt Sparge 65% 12% - 100%
Table Salt 4 Water Agt Mash 3% 0% - 10%
Chalk 4 Water Agt Mash 2% 0% - 6%

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