Baltic Porter – All Grain


General Info

Due to availability, I substituted Warrior hops for bittering. Kept the Saaz for aroma. Will be part of a club brew where total of 55 gallons that will be aged in a bourbon barrel.


Brewed, fermented in primary for 13 days. Gravity was at 1.020 - a bit higher than I wanted. I added 8 crushed Beano tablets to the secondary to get the FG down to the level it should be (July 4, 2008). Added to the barrel with the other members' contributions.  Will age for at least six months in the cask (August 12, 2008).

Malts and Grains

Amount Malt/Grain %
11.50 pounds German Vienna Malt 72.8%
2.50 pounds German Light Munich Malt 15.8%
0.75 pounds American Dextrin (Cara-Pils) Malt 4.7%
0.33 pounds Crystal Malt 40L 2.1%
0.33 pounds Belgian Special B Malt 2.1%
0.25 pounds German Carafa III De-Husked Malt 1.6%
0.13 pounds British Chocolate Malt 0.8%
15.79 pounds Total Grain Weight 100%


Amount Adjunct
0.25 pounds Molasses


Amount Hop Time AA
0.65 ounces Warrior 60 min 14.0%
0.50 ounces Saaz 10 min 4.0%
1.15 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Single infusion. 155° F 75 min.
Sparge Batch sparge. 168° F 20 min.

Fermentation and Aging

7 days @ 65° F
7 days @ 65° F
180 days @ 55° F

RHBC Baltic Porter

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 5.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.088 / 21.1° P    
Mash PH:      
Boil PH:      

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