Baltic Porter Recipe

Baltic Porter is a style of beer that originated in countries bordering the Baltic Sea. It’s a rich and complex beer with a smooth finish, often featuring notes of dark fruit and chocolate. If you’re a fan of dark beers and looking for a challenge, this Baltic Porter recipe is a great choice to try out.

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Baltic Porter

A strong, warming beer with complex fruit flavours and a smooth, clean finish. As the name suggests, this porter originates from countries bordering the Baltic Sea.

Prep Time1 hour hr

Cook Time1 hour hr 18 minutes mins

To Ferment28 days d

Course: Beer

Cuisine: Ale

Keyword: Baltic Porter

Servings: 40 Pints

Calories: 286kcal

Author: Dan Smullen

Equipment

• 1 Mash tun
• 1 Brew kettle
• 1 Heat source (such as a propane burner or stovetop)
• 1 Fermenter (such as a plastic bucket or glass carboy)
• 1 Airlock
• 1 Thermometer
• 1 Hydrometer
• 1 Racking cane
• 1 Tubing
• 1 Bottles or kegging equipment
• 1 Bottle or keg caps
• 1 Bottle or keg cleaner and sanitizer
• 1 Brewing spoon or paddle
• 1 Grain mill (if milling your own grains)

Ingredients

For the Mash – Liquor 19.2 Litres (33¾ Pints) – Mash Time 1 hr – Temperature 67°c/153 °F

• 15.5 lb Munich malt Quantity 7kg
• 10½ oz Amber malt Quantity 300g
• 10 oz Carafa special III Quantity 286g
• 7 oz Biscuit malt Quantity 200g
• 10½ oz Chocolate malt Quantity 300g
• 3½ oz Caramunich I malt Quantity 100g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

• 2½ oz (Hops) Saaz 4.2% When to add – At start of boil (IBU 27.4)
• ½ oz (Hops) Saaz 4.2% When to add – For last 15 mins of boil (IBU 2.6)
• 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – 12°C (54°F) – Conditioning 11+ weeks at 12°C (54°F)

• 1 Wyeast 2633 Oktoberfest Lager Blend

Instructions

• Begin by heating the mash liquor to 67°C/153°F.
• In a separate container, combine the Munich malt, Amber malt, Carafa special III, Biscuit malt, Chocolate malt, and Caramunich I malt.
• Add the malt mixture to the mash liquor and stir well. Maintain the temperature at 67°C/153°F and let it rest for 1 hour.
• Drain the liquid (wort) from the mash tun into the boiler, taking care to leave the grains behind. Discard the grains.
• Bring the wort to a boil and add the 2.5 oz of Saaz hops.
• Boil the wort for 1 hour and 10 minutes, adding the 1 tsp of Protofloc and the remaining 0.5 oz of Saaz hops during the last 15 minutes of the boil.
• After the boil, cool the wort to 12°C/54°F, and transfer it to a fermenter.
• Pitch the Wyeast 2633 Oktoberfest Lager Blend yeast into the fermenter and seal it with an airlock.
• Let the beer ferment for 11+ weeks at a constant temperature of 12°C/54°F.
• After fermentation is complete, bottle or keg the beer, carbonate it, and allow it to condition for a few weeks before drinking.

Rich and Complex Flavor Profile

If you’re a fan of dark beers, you won’t want to miss out on this Baltic Porter recipe. With a blend of Munich, Amber, Carafa, Biscuit, Chocolate, and Caramunich malts, this recipe produces a beer with a rich and complex flavor profile that includes notes of dark fruit and chocolate.

Smooth, Clean Finish

Despite its complexity, this Baltic Porter finishes smooth and clean, making it an excellent choice for sipping on a cold winter evening.

Perfect for the Adventurous Brewer

If you’re up for a brewing challenge and want to try your hand at making a Baltic Porter, this recipe is a great place to start. With detailed instructions and careful attention to the brewing process, you can produce a delicious batch of beer right in your own home.

Yield of 40 Pints

This recipe is designed to yield approximately 40 pints of beer in a 23-liter batch size. That’s enough to share with friends and family or to enjoy on your own over the course of several weeks.

FAQ on Making this Baltic Porter Recipe