[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]
London-Style Baltic Porter | Baltic Porter
- 5 lb. (2.27 kg) Maris Otter pale malt
- 5 lb. (2.27 kg) Vienna malt
- 4.5 lb. (2.04 kg) Munich malt
- 8 oz. (227 g) brown malt
- 12 oz. (340 g) Special B malt
- 8 oz. (227 g) amber malt
- 4 oz. (113 g) chocolate malt
- 4 oz. (113 g) black patent malt
- 1 oz. (28 g) Perle, 8% a.a. @ 60 min
- 2 oz. (57 g) Hallertau, 4.8% a.a. @ 20 min
- Kölsch or Irish Ale yeast (2 L starter)
- 1 Whirlfloc tablet or 1 tsp. (5 g) Irish moss @ 15 min
- Original Gravity: 1.081 (19.5° P)
- Final Gravity: 1.013 (3.75° P)
- ABV: 9.1%
- IBU: 29
- SRM: 28
Mash in at 148° F (64° C) and monitor pH if necessary. Hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 120-minute boil.
After 60 minutes of boiling, add the 60-minute hops. At 20 minutes, add 20-minute hops. At 15 minutes, add either 1 Whirlfloc tablet or 1 tsp. (5 g) of Irish moss.
After the boil, stir wort vigorously to create a whirlpool and precipitate out the trub. Chill wort to 65° F (18° C) as quickly as possible, run off into a fermenter, oxygenate, and pitch yeast starter.
Fermentation should be allowed to free-rise from 65° F to 68° F (18-20° C) during the first 2–4 days. Ferment at 68° F (20° C) over the next two weeks until terminal gravity is reached. Cold condition for at least 1 month at 35° F (2° C) before packaging.
Substitute Munich malt with 3.25 lb. (1.47 kg) Munich liquid malt extract. Substitute Maris Otter pale malt with 4 lb. (1.81 kg) Maris Otter liquid malt extract. Substitute Vienna malt with 4 lb. (1.81 kg) Vienna liquid malt extract. Decrease Special B malt to 8 oz. (170 g) and steep in 155° RO water for 30 minutes. Dissolve extract and top up to desired boil volume with RO water. Add hops and boil 60 minutes. Proceed as above.