Baltic Porter
German Lager Yeast fermentation and a subdued roastiness make this Baltic Porter a balanced strong beer that deserves an entire pint… or two.
Type: Lager
Style: Dark Lager
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 13 lbs | Synergy Select Pilsen Malt | Mash Grain | Single varietal base malt |
| 0.5 lb | Caramel Malt 120L | Mash Grain | Caramel Malt (Roasted) |
| 0.5 lb | Carabrown® Malt | Mash Grain | Brown Malt |
| 0.25 lb | Blackprinz® Malt | Mash Grain | Bitterless Black Malt |
| 0.75 oz | Magnum Hops (11% AAU) | Boil 60 minutes | |
| 2 packs | WLP830 German Lager Yeast (plus 1/4 pack for bottle conditioning) | Fermenter |
Procedures
- Mash crushed grains in 4.5 gallons of water at 153-155°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to Boil
- Add 0.75 oz Magnum hops
- Boil for 60 minutes
- Turn off heat and cool wort to 50°F
- Transfer to fermenter
- Pitch two packs of WLP830 German Lager Yeast
Primary Fermentation: 3 weeks at 50-53°F. Raise temperature to 60°F near end of fermentation
Secondary Fermentation: 3-4 weeks at 34-40°F
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP830 German Lager Yeast for 2-3 weeks
Original Gravity: 1.077
Final Gravity: 1.023
Alcohol by Weight:
Alcohol by Volume: 7.0
IBU: 23
Color: 38 SRM
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