Toms Baltic Porter

All Grain Recipe

Submitted By: twhitaker (Shared)
Members can download and share recipes

Brewer: Whitaker Brews
Batch Size: 6.00 galStyle: Baltic Porter (12C)
Boil Size: 8.55 galStyle Guide: BJCP 2008
Color: 46.4 SRMEquipment: My Equipment
Bitterness: 22.4 IBUsBoil Time: 75 min
Est OG: 1.074 (18.0° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.014 SG (3.6° P)Fermentation: Lager, Two Stage
ABV: 7.9%Taste Rating: 45.0

Amount Name Type #
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5
0.50 oz Hallertauer Tradition [7.0%] - Boil 60 min Hops 6
0.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 7
0.30 tsp Irish Moss (Boil 10 min) Misc 8
3.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9
4.00 oz Oak Chips (Secondary 7 days) Misc 10

Taste Notes

This brew is in the very low range of Porter style gravities. Body is not heavy as you would expect from looking, a nice dark clear colour, and body. Chocolatey, smokey, coffe type dry -earth flavours and aroma from generous use of black malt. Nicely underhopped as per style, Noble German hops remain in the background keeping malt at the forefront.


At S.G. 1.020- aprox 3 weeks, Take 11.3 liters and keg. I filled a 750 ml swingtop fancy bottle and added Jack Daniels barrel chips ( a few) . Added dark belgian candi sugar (homemade), coffee,cocoa and 4 oz JD barrel chips to the other half batch. Let ferment until finished, bottle or keg. Enjoy both versions, original; and flavoured with extra alcohol. I indicated 2 lbs candi sugar to get the right amount of alcohol and sg numbers of dosing half a batch with 1 Lb. Remove this ingredient from list when first brewing to get original figures, then add afterwards when time to add sugar.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine