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Steeping Grains Used In Baltic Porter Recipes

Name Recipes Avg. Usage Usage Range
American - Caramel / Crystal 120L 2 26% 15% - 37%
German - Carafa III 2 12% 7% - 17%
United Kingdom - Black Patent 2 31% 12% - 50%
American - Caramel / Crystal 20L 1 23% 23% - 23%
United Kingdom - Crystal 60L 1 33% 33% - 33%
German - Carafa I 1 24% 24% - 24%
United Kingdom - Amber 1 42% 42% - 42%
Finland - Black Malt 1 17% 17% - 17%
American - Special Roast 1 33% 33% - 33%
Crisp Malting - Pale Chocolate 1 17% 17% - 17%
German - CaraMunich III 1 25% 25% - 25%
United Kingdom - Brown 1 42% 42% - 42%
Belgian - Biscuit 1 15% 15% - 15%
Briess - Black Malt - 2-Row 1 50% 50% - 50%
German - Chocolate Rye 1 9% 9% - 9%
United Kingdom - Chocolate 1 50% 50% - 50%
German - Acidulated Malt 1 23% 23% - 23%
Briess - Chocolate 1 50% 50% - 50%
German - Melanoidin 1 9% 9% - 9%
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