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Homebrew Recipes

Baltic Porter

This recipe is featured in Stan Hieronymus’ article “Amateurs, Pros Connect at GABF” in the January/February 2007 issue of Zymurgy magazine.

In October 2005, Tom Nolan brewed a Baltic porter that would go on to be one of his most successful beers to date. At a monthly homebrew competition held by the Winston-Salem WortHawgs, Nolan’s recipe was chosen by Foothills Brewing to scale up and brew in their facility. Small adjustments were made to the homebrew recipe, resulting in a higher gravity and slightly lower IBU, but it was still noticeably Nolan’s creation.

After spending a hard day brewing with the Foothills crew in June 2006, which to Nolan’s surprise was quite similar to his homebrewing routine (complete with boil-over), the beer sat in fermenters getting ready for competition. The collaborative effort of Nolan and Foothills Brewing was rewarded with a gold medal at the 2006 GABF Pro-Am Competition as well as silver in the Baltic porter category in that year’s commercial competition.

Baltic Porter | Baltic Porter

Ingredients

  • For 5 gallons (19 L)
    • 7.5 lb (3.4 kg) | pale malt
    • 4.5 lb (2.0 kg) | Munich malt
    • 2.5 lb (1.1 kg) | Vienna malt
    • 0.75 lb (0.34 kg) | wheat malt
    • 0.75 lb (0.34 kg) | crystal malt 135L
    • 0.5 lb (0.22 kg) | chocolate malt
    • 0.5 lb (0.22 kg) | black patent malt
    • 2.0 oz (57 g) | Perle pellet hops, 7% AA (60 min)
    • 1.5 oz (43 g) | Hallertau pellet hops, 4.2% AA (12 min)
    • 0.5 oz (14 g) | Hallertau pellet hops, 4.2% AA (0 min)
    • 2 tsp gypsum in mash
    • 0.5 tsp Irish Moss
    • Wyeast 2124 Bohemian Lager yeast

    Specifications

    • Original Gravity: 1.083
    • Final Gravity: 1.020
    • ABV: 8.2%
    • IBU: 53
    • SRM: 43 **
    • Boil Time: 90 minutes
    • Efficiency: 67-70% **
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    • Mash at 148-152°F (64-67°C) for 90 minutes.
    • Boil wort 90 minutes, adding hops as noted.
    • Tom pitched yeast at 77°F (25°C). Ferment at 61°F (16°C) in primary one week, lager in secondary for six weeks at 35°F (1.7°C).
    • Bottle with 3/4 cup corn sugar or force carbonate.
    • **Starred values were not provided in original published recipe or altered from values provided for accuracy. Values were determined via homebrew recipe calculator.
    • Malt Extract with Specialty Grains:
    • Substitute 10.25 lb (4.7 kg) of quality name-brand canned light malt extract and 0.75 lb (0.34 kg) 40 L CaraMunich for pale, Munich, Vienna, and wheat malts.
    • Steep grains in two gallons (7.6 L) of water at 150°F (66°C), bring to 170°F (77°C) and rinse with 0.5 gallons (1.9 L) of hot water.
    • Remove from heat, stir in extract, and bring to a boil.
    • Boil wort 90 minutes, adding hops as noted and increasing Perle hop addition to 2.75 oz (78 g).
    • Strain into fermenter with enough cold water to make five gallons.
    • Ferment at 61°F (16°C) in primary one week, lager in secondary for six weeks at 35°F (1.7°C).
    • Bottle with 3/4 cup corn sugar or force carbonate.
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