I’ve read that many of the original Baltic Porters were likely brewed using English Ale yeasts rather than lager yeasts as so many recipes seem to call for. Which is good for me because I don’t want to move my kegs out of the keezer at the moment for a lager fermentation. I’ve had some Sinebrychoff recently, and while it wasn’t the freshest sample it was still damn good. I’m pretty sure I can make something passable using an ale yeast. I don’t pick up any
My thought is still to pitch at lager rates and ferment as low as I can manage in my basement (60ish ambient right now). Here’s the recipe I was thinking of:
Title: Baltic Porter
Brew Method: BIAB
Style Name: Baltic Porter
Boil Time: 90 min
Batch Size: 2.8 gallons (fermentor volume)
Boil Size: 3.6 gallons
Boil Gravity: 1.068
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.088
Final Gravity: 1.022
ABV (standard): 8.62%
IBU (tinseth): 32.29
SRM (morey): 30.06
FERMENTABLES:
6 lb - German - Munich Light (72.2%)
1.5 lb - German - Pilsner (18%)
0.5 lb - German - CaraMunich III (6%)
3 oz - American - Midnight Wheat Malt (2.3%)
2 oz - United Kingdom - Chocolate (1.5%)
HOPS:
0.7 oz - Ultra, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 28.27
0.5 oz - Ultra, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 4.02
MASH GUIDELINES:
- Infusion, Temp: 153 F, Time: 75 min, Amount: 16 qt
YEAST:
Wyeast - London ESB Ale 1968