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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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