Porter - Baltic Porter (BJCP 2008)

Top 10 Baltic Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Porterline Syndrome ( Leffe Brune )	10 L	6.41%	19.62	1.069	1.020		All Grain	8943
#41 Imperial Porter	32 L	10.49%	60.05	1.101	1.021		All Grain	7595
Jamil's Chocolate Hazelnut Porter	5 gal	6.37%	91.65	1.075	1.027		All Grain	5830
Clone - Kissmeyer Baltic Porter	10 gal	7.75%	55.79	1.079	1.020		All Grain	5111
Chocolate Pecan Porter #1	1 gal	7.29%	36.83	1.074	1.019		All Grain	4684
Nightmare on Brett Clone-ish	5 gal	9.02%	12.6	1.076	1.008		Partial Mash	4562
Genus Baltic Porter	5.3 gal	8.37%	19.04	1.082	1.019		All Grain	4497
1744 Porter	5.5 gal	7.43%	60.11	1.076	1.020		Partial Mash	4473
Gingerbread porter	5 gal	7.68%	48.24	1.077	1.019		All Grain	4287
Sinebrychoff Porter Clone	5 gal	7.2%	39.51	1.073	1.019		All Grain	3758

Newest Baltic Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Andy142 Daves Bread Baltic Porter	20 gal	10.48%	24.26	1.100	1.020		All Grain	64
Baltic Porter 16.01.2025	25 L	10.53%	42.56	1.094	1.014		All Grain	44
#282 Baltic Porter	2000 L	7.78%	33.19	1.077	1.018		All Grain	99
Balkan Porter Pilot	80 L	7.48%	23.89	1.070	1.013		All Grain	61
Alga Baltic	165 gal	7.91%	31.81	1.072	1.011		All Grain	58
Baltic Porter	12 L	9.79%	32.72	1.089	1.014		All Grain	52
Pumkin Latte	13 gal	7.45%	28.01	1.081	1.024		All Grain	95
Awesome Recipe	10 L	8.63%	24.62	1.088	1.022		All Grain	46
One Winged Hussar	5.5 gal	7.44%	70.1	1.074	1.018		All Grain	83
Baltic Porter	2.5 gal	9.36%	45.54	1.095	1.024		BIAB	73

Fermentables Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	169	American	Grain	roasted malt	350°L	29	4%	1% - 15%
United Kingdom - Maris Otter Pale	135	United Kingdom	Grain	base malt	3.75°L	38	59%	7% - 100%
Munich - Light 10L	123		Grain	specialty malt	10°L	33	30%	1% - 90%
US - Pale 2-Row	113	US	Grain	base malt	1.8°L	37	59%	6% - 100%
Special B	92		Grain	crystal malt	115°L	34	3%	1% - 11%
Flaked Oats	91		Adjunct	raw	2.2°L	33	6%	1% - 29%
United Kingdom - Chocolate	91	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 50%
Munich Dark 20L	80		Grain	specialty malt	20°L	34	21%	3% - 93%
Caramel / Crystal 60L	77		Grain	crystal malt	60°L	34	6%	1% - 29%
German - Carafa II	73	German	Grain	roasted malt	425°L	32	3%	0% - 9%

Hops Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	90	15	48%	3% - 100%
Saaz	80	3.5	47%	6% - 100%
Fuggles	78	4.5	42%	9% - 100%
East Kent Goldings	73	5	37%	6% - 100%
Cascade	60	7	43%	13% - 100%
Willamette	55	4.5	37%	7% - 100%
Chinook	49	13	39%	7% - 100%
Northern Brewer	42	7.8	43%	5% - 83%
Perle	34	8.2	48%	23% - 100%
Tettnanger	28	4.5	41%	13% - 100%

Steeping Grains Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	13	American	Grain	roasted malt	350°L	29	21%	3% - 57%
United Kingdom - Chocolate	10	United Kingdom	Grain	roasted malt	425°L	34	26%	7% - 50%
American - Black Malt	6	American	Grain	roasted malt	500°L	28	16%	6% - 33%
United Kingdom - Black Patent	6	United Kingdom	Grain	roasted malt	525°L	27	17%	11% - 25%
Special B	6		Grain	crystal malt	115°L	34	32%	6% - 80%
Caramel / Crystal 60L	6		Grain	crystal malt	60°L	34	37%	16% - 100%
American - Roasted Barley	5	American	Grain	roasted malt	300°L	33	29%	10% - 40%
German - Carafa III	5	German	Grain	roasted malt	535°L	32	14%	5% - 25%
Flaked Oats	5		Adjunct	raw	2.2°L	33	18%	10% - 28%
Smoked Malt	4		Grain	smoked malt	5°L	37	16%	2% - 33%

Yeasts Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	67	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	61	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	36	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	31	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Danstar - Nottingham Ale Yeast	23	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	18	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	16	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Bohemian Lager 2124	15	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
White Labs - Dry English Ale Yeast WLP007	15	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F

Other Ingredients Used In Baltic Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	64	Water Agt	Mash	16%	0% - 100%
Whirlfloc	38	Fining	Boil	54%	0% - 100%
Calcium Chloride (dihydrate)	36	Water Agt	Mash	16%	0% - 67%
Irish Moss	35	Spice	Boil	54%	0% - 100%
Lactic acid	27	Water Agt	Mash	71%	3% - 100%
Baking Soda	26	Water Agt	Mash	9%	0% - 63%
Chalk	21	Water Agt	Mash	27%	0% - 100%
Epsom Salt	19	Water Agt	Mash	8%	0% - 22%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	6%	0% - 38%
Phosphoric acid	10	Water Agt	Mash	47%	0% - 100%

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