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

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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)

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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.