Baltic Porter – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
6.00 pounds German Pilsen Malt (2-Row) 47.5%
5.00 pounds German Light Munich Malt 39.6%
0.50 pounds Crystal Malt 40L 4%
0.50 pounds British Chocolate Malt 4%
0.12 pounds British Roasted Barley 1%
0.50 pounds Belgian Special B Malt 4%
12.62 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.50 pounds Honey (Clover)

Non-Fermentables

Amount Non-Fermentable Time
1 pod Madagascar Vanilla 5 minutes
1/8 tsp. Indian Nutmeg 5 minutes

Hops

Amount Hop Time AA
0.75 ounces Horizon 60 min 12.0%
1.00 ounces Willamette 15 min 4.0%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Australian Ale (WLP009) White Labs Liquid 1 liter starter

Procedure

  • Single infusion mash a 150° for 60 minutes.
  • Sparge with 170° water.
  • Collect at least 6 gallons of wort.
  • 90 minute boil.
  • Add hops according to schedule.
  • Add the honey with 15 minutes left in the boil.
  • Ferment cool for one week in primary, transfer to secondary and ferment another week.
  • For a very clean taste, lager the beer for at least four weeks. Longer would be better.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Lager:
28 days @ 32° F

Notes

This is basically a Robust/Baltic Porter recipe that features ingredients from 6 of the 7 continents of the world (can't really get much from Antartica for use in beer except water or ice - if you can get that, you are truly brewing du monde).

The malt comes from Europe and North America and the hops are North American. The honey should come from South America - Argentina and Brazil are leading producers. The vanilla should come from Madagascar (Africa), and the nutmeg should come from India (Asia). The yeast comes from Australia (Oceana). For a Robust Porter-like taste, use an ale yeast and ferment at 65°. For a Baltic Porter-like profile, use a lager yeast and ferment at 50°.