[krustybb]

I am putting together a partial mash recipe for a Baltic Porter. Let me know what you think. I batch sparge. and do a full boil.

6 lbs 2-Row Brewers Malt; Briess
.75 lbs English Chocolate Malt
.5 lbs Maris Otter Pale
5 lbs Dry Light Extract
.5 lbs Dark Brown Sugar
1 oz Cluster (Pellets, 7.00 %AA) boiled 60 min
.5 oz Cascade (Pellets, 5.50 %AA) boiled 15 min
.5 oz Willamette (Pellets, 5.00 %AA) boiled 1 min

Yeast :  WYeast 1332

[denny]

Spruce in a Baltic porter?  I wouldn't.  Also, Baltic porters are frequently (though not always) made with lager yeast.  Cascade hops are not to sty;le for a Baltic porter, either, if that matters to you.  Take a look at some of these recipes for ideas...

http://wiki.homebrewersassociation.org/12CBalticPorter

[krustybb]

I based this on a recipe I found on Beer tools. Okay no spruce.

Thanks Denny you are the man. 

[denny]

I based this on a recipe I found on Beer tools. Okay no spruce.

If that's the quality of recipes on that site, you might want to avoid them!  Take a look at the AHA recipe wiki in the link I provided.

[Joe Sr.]

I think BYO had an issue that focused on Baltic Porters a few years back (it may be longer, as I haven't been a subscriber for a while now).

You might find something on their site.  I've had very good luck over the years with recipes from BYO and think they are a great resource.

No disrespect to the recipe Wiki, Denny.  I've used it myself recently.

[denny]

I understand what you're saying, Joe...there's more than one place to get good recipes.  Unfortunately, there's also more than one place to get bad recipes, too!

[tschmidlin]

there's a Baltic porter recipe in Gordon's book too, it's not done fermenting yet but it tastes good so far.

[Joe Sr.]

Unfortunately, there's also more than one place to get bad recipes, too!

I've created a couple of those on my own...

[a10t2]

If that's the quality of recipes on that site, you might want to avoid them!

The only thing I don't like about BeerTools is that the recipe database is *enormous*. You really have to do some work to separate the wheat from the chaff.