A Baltic Porter often has the malt flavours reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavours. Check out the BJCP entry here. A beer to be brewed and left to lager for the true flavours to develop, you will be rewarded with an amazing beer to savour.

TMM Baltic Porter

Grainfather recipe link

Ingredients Included

Crisp Chocolate Malt (115 grams)
Weyermann Carafa Special Type 3 (170 grams)
Simpsons Malt – Crystal Dark (227 grams)
Dingemans Special B (227 grams)
Crisp German Pilsen Malt (3200 grams)
Weyermann Munich Malt I (5440 grams)
Hallertauer Magnum – BarthHaas® Pure Hop Pellet (30 grams)
SafLager S-189 (2 sachets)

Method

Beer Style (main): Other Origin Lagers
Beer Style (sub): Baltic-Style Porter
Batch Size: 23 litres
Original Gravity: 1.081
Final Gravity: 1.019
ABV %: 8.1
IBU: 39
Mash efficiency: 70
Brewing equipment: G30 control box 50 litre kettle, full volume BIAB

THE MASH
Temperature °C (Step 1): 62
Length (mins) (Step 1): 40
Temperature °C (Step 2): 71
Length (mins) (Step 2): 30
Temperature °C (Step 3): 77
Length (mins) (Step 3): 10
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Hallertau Magnum 30g 60 minutes

Yeast: S-189 x 2 sachets
Fermentation temperature/steps: 12c 24 days

Secondary additions:

Yeast dump and raise to 16c for 2 days
Cold crash as low as possible for as long as possible

Comments:

Draw off 5 litres just before boil is reached, in a separate vessel boil this down till it is a thick liquor before adding back to the boil.