Advanced · 20 litres · all grain
Baltic Porter
A porter brewed as a lager, which is what happens when countries with lager yeast develop a taste for strong dark beer. Smooth, rich and far too easy to drink at 8%.
Original gravity
1.073
at 68% efficiency
Final gravity
1.019
74% apparent attenuation
Alcohol
7.1%
by volume
Bitterness
39 IBU
Tinseth
Colour
27.5 SRM
54 EBC, Morey
Grain bill
7.13 kg
0.36 kg per litre
Brewed to Baltic Porter, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Pitch rate. This is a 1.080 lager, which needs roughly four times the yeast of a normal ale. Under-pitch and you get fusel alcohol on top of eight per cent, which is undrinkable and unfixable.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pilsner malt | 5.00 kg | 1.8 L | 37 ppg | 70% |
| Munich malt | 1.20 kg | 10 L | 35 ppg | 17% |
| Caramunich | 0.50 kg | 60 L | 34 ppg | 7% |
| Special B | 0.25 kg | 180 L | 31 ppg | 4% |
| Carafa Special Dehusked, so it gives the colour of a black beer without the acrid roast a lager would expose. | 0.18 kg | 400 L | 27 ppg | 3% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Magnum | 26 g | 14% | 60 min | 34.2 IBU |
| Hallertau Mittelfrueh | 25 g | 4% | 15 min | 4.7 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 67C for 75 minutes.
- 02Boil 90 minutes.
- 03Chill to 10C and pitch an enormous, healthy starter into well-oxygenated wort.
- 04Ferment at 11C until near terminal, then raise to 18C for two days as a diacetyl rest.
- 05Drop to near freezing and lager for at least six weeks. This one genuinely improves for a year.
Numbers for the day
- Mash
- 67 C for 75 min
- Strike water at 3 L/kg
- 73.4 C
- Strike volume
- 21.4 L
- Boil
- 90 min
- Ferment
- 10-12 C
- Carbonate to
- 2.2 volumes
- Priming dextrose
- 104 g
- Yeast
- Munich LagerWyeast 2308
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.2 volumes this one needs about 104 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99