Baltic Porter Recipe

MG1602 · 02-05-2012, 05:57 AM

I am making a baltic porter tomorrow.

7lbs Munich
3lbs Vienna
3lbs Marris Otter
12.8 oz Brown malt
8 oz Flaked Oats
8 oz Carafa II special
4 oz C120
1.6 oz Special B
1.6 oz Chocolate malt

0.55 oz Galena 60min
0.25 oz Perle 30min
0.5 oz Cascade 5 min

Approx 31 IBU and 1.075 SG

Water- 1 tsp CaCl/5 gal CaC03 in mash to get right pH, if needed.
Mash 152
WLP810
Ferment 60 or 62?

What do you think?

**JimTheHick** · 02-05-2012, 05:18 PM

I just did a Baltic a few weeks back.

Your ferment temp is right on - I did mine at 61f.

Looks like a tasty brew - Do you like some of EDIT black malt? I put 8 oz in mine. Maybe that is too much. You have brown malt which I've never used.

For hops i am staying away from any addition less than 15 to end of boil. I really like glacier.

MG1602 · 02-06-2012, 02:20 AM

I really was trying to avoid the roastiness of black malt. I used the chocolate for roastiness, but now looking, I may need to add a little more roastiness. Will post when I try it out!