Best Porter Beer Recipe | Pirate of the Baltics Porter Recipe

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December 7th, 2017
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Baltic Porter

Our Favourite Porter Beer Recipe | Be the pirate that you are meant to be!

Do you want to feel like Jack Sparrow and drink like a pirate? Well, maybe they were more into rum then beer. But it doesn’t mean you cannot enjoy a good ol’ Pirate of the Baltics porter! With an ABV of 10.2%, you certainly will feel like a true pirate without having to vomit all over the toilets the next day!


This recipe was originally featured in the March/April 2012 issue of Zymurgy magazine.

Ingredients

For 5 gallons (19 L)

  • 12.2 lb. (5.53 kg) Pilsner malt

  • 4.7 lb. (2.13 kg) rye malt

  • 0.75 lb. (340 g) crystal 120°L

  • 0.75 lb. (340 g) chocolate malt (450°L)

  • 0.37 lb. (170 g) black malt

  • 2 oz. (57 g) Fuggle, 5% a.a. (60 min.)

  • 1 oz. (28 g) Serebrianka*, 3.5% a.a. (10 min.)

  • White Labs WLP004 Irish Ale Yeast or Wyeast 1084 Irish Ale Yeast

Specifications

  • Original Gravity: 1.100

  • Final Gravity: 1.022

  • IBU: 42

  • Efficiency: 75%

Directions

Mash at 149°F (65°C). Ferment at 64°F (18°C) for 10 days, and then transfer to secondary for six weeks. If bottling, bottle condition for at least 10 days.

*If Serebrianka is unavailable, substitute Saaz.


Extract/mini-mash version:

Substitute 10 lb. (4,54 kg) light dry extract for the Pils and rye malts and steep the remaining grains for 30 minutes at 150°F (66°C). The lack of rye malt will affect the texture somewhat.


Cheers!

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