Baltic Porter - Gordon Strong's 
All Grain Recipe
Submitted By: Shieldsmo (Shared)
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| Batch Size: 6.00 gal | Style: Baltic Porter (9C) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2015 |
| Color: 55.2 SRM | Equipment: All Grain - Standard 6 Gal/23 l |
| Bitterness: 33.5 IBUs | Boil Time: 60 min |
| Est OG: 1.092 (22.0° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.023 SG (5.8° P) | Fermentation: Lager, Two Stage |
| ABV: 9.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 4 lbs |
Munich II (Weyermann) (8.5 SRM) |
Grain |
2 |
| 1 lbs |
Wheat Malt, Dark (Weyermann) (7.0 SRM) |
Grain |
3 |
| 1 lbs 12.00 oz |
Brown Malt (Crisp) (65.0 SRM) |
Grain |
4 |
| 2 lbs |
Cara 45 (Dingemans) (47.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) |
Grain |
6 |
| 8.00 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
7 |
| 14.00 oz |
Chocolate Malt (Bairds) (500.0 SRM) |
Grain |
8 |
| 8.00 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
9 |
| 1.00 oz |
Treacle [Boil] (100.0 SRM) |
Extract |
10 |
| 3.00 oz |
Fuggle [4.4%] - Boil 60 min |
Hops |
11 |
| 0.50 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 10 min |
Hops |
12 |
| 0.50 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 2 min |
Hops |
13 |
| 1.2 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
14 |
Notes
https://byo.com/article/baltic-porter-imperial-stouts-vagabond-cousin/ FG should be 1.016-1.024
mash in the pale ale, Munich, brown and wheat malts at 151F in 30 qts. of water (strike 162F). Hold at this temperature for 60 minutes. Add the three crystal and two chocolate malts, then raise mash temperature to 170F. Hold at this temperature for 5 minutes then begin to recirculate the wort. Run off wort and sparge with water hot enough to keep the grain bed around 170F. Collect 8 gallons for 60 minute boil. Add treacle at flameout.
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