Pure Baltic

brewing

‘Baltic Porter’ is a style reminiscient of porters brewed in England in the 19th century. These were successfully exported to the Baltics during the same period where the style remains a more true to the original than in the UK. Baltic porters tend to be stronger at around 7% ABV and are now usually brewed with noble hop varieties more common to the region. Unlike modern day porters this style does not always include roasted malt resulting in a darker brown rather than black colour.

Grain Bill

  • 6.5kg 2 Row Pale Ale Malt (EBC ???)
  • 0.5kg Munich (18-22)
  • 0.2kg Caramalt (EBC 45-55)
  • 0.1kg Double Roasted Crystal (EBC 280-320)
  • 0.1kg Brown Malt (EBC 400)
  • 0.1kg Chocolate Malt (EBC 900) (All Simpsons Malts)

Hop Bill

  • Perle (4.5 Alpha)
  • Tetnang (3.1 Alpha)
  • Hallertauer-Hersbrucker (2.8 Alpha)
  • Saaz (2.3 Alpha) 2014 Harvest

Yeast

  • White Labs Bock Yeast – WLP833 (2 x soft packs)

Recipe Specs

Mash Temp: 66 Degrees C Mash Length: 70 Mins Pre-Boil OG: 1.078 (estimate) Post- Boil OG: 1.083 (@ 20 Degrees C) FG: 1.01 (Pending Confirmation) IBU: 33.10 ABV: 8%-ish Colour: Brown Pre-Boil Vol: 23 Litres Post-Boil Vol: 19 Litres Vol in FV: 17.5 Litres

Boil Additions

  • 60 Mins: Perle (30 grams)
  • 45 Mins: Tetnang (30 grams)
  • 30 Mins: Tetnang (15 grams)
  • 15 Mins: Tetnang (15 grams)
  • 15 Mins: Irish Moss (2 tbsp)
  • 5 Mins: Hallertauer-Hersbrucker (50 grams)
  • 5 Mins: Saaz (50 grams)

Boiled for 1 Hour then chilled to 12 Degrees C (which took a couple of hours!)

Notes: We lost about 1.5 litres in the hops.

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