[erockrph]

I've read that many of the original Baltic Porters were likely brewed using English Ale yeasts rather than lager yeasts as so many recipes seem to call for. Which is good for me because I don't want to move my kegs out of the keezer at the moment for a lager fermentation. I've had some Sinebrychoff recently, and while it wasn't the freshest sample it was still damn good. I'm pretty sure I can make something passable using an ale yeast. I don't pick up any

My thought is still to pitch at lager rates and ferment as low as I can manage in my basement (60ish ambient right now). Here's the recipe I was thinking of:

Title: Baltic Porter

Brew Method: BIAB
Style Name: Baltic Porter
Boil Time: 90 min
Batch Size: 2.8 gallons (fermentor volume)
Boil Size: 3.6 gallons
Boil Gravity: 1.068
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.088
Final Gravity: 1.022
ABV (standard): 8.62%
IBU (tinseth): 32.29
SRM (morey): 30.06

FERMENTABLES:
6 lb - German - Munich Light (72.2%)
1.5 lb - German - Pilsner (18%)
0.5 lb - German - CaraMunich III (6%)
3 oz - American - Midnight Wheat Malt (2.3%)
2 oz - United Kingdom - Chocolate (1.5%)

HOPS:
0.7 oz - Ultra, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 28.27
0.5 oz - Ultra, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 4.02

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 75 min, Amount: 16 qt

YEAST:
Wyeast - London ESB Ale 1968

[brewday]

Looks tasty, especially with the cold weather arriving.  One thing about that yeast - based on my experience a mash temp of 153* with the 1968 will leave you closer to 1.030 than 1.022 for this beer.  I've used that yeast a lot, and I've found it works best on the bigger beers with a long rest in the mid-140s followed by a short rest in the mid-150s, or a single infusion around 149/150.

Also just make sure it's going to be able to hit the upper 60s at the end of fermentation, as the 1968 does need a diacetyl rest.  Alternatively, I've seen other good BP recipes using Wyeast 2112 as well.

I think I need to brew one of these now...