This BALTIC PORTER is SHOCKINGLY Smooth (Recipe and Brewing Guide)

malted barley

🥗Healthier: malted oats

💰Cheaper: barley flakes

Malted oats can provide similar flavors with lower cost.

hops

🥗Healthier: hops extract

💰Cheaper: dried herbs

Hops extract can reduce bitterness while dried herbs can add flavor.

caramel malt

🥗Healthier: lightly toasted malt

💰Cheaper: sugar

Lightly toasted malt offers a similar sweetness with less cost.

yeast

🥗Healthier: wild yeast

💰Cheaper: bread yeast

Wild yeast can add unique flavors while bread yeast is more accessible.

Mash at 148 F (64 C) for 30 minutes.

Increase temperature to 158 F (70 C) for 30 minutes and add dark malts after this step.

Increase temperature to 170 F (77 C) for 15 minutes.

Boil for 60 minutes, adding 1 oz of Magnum hops at the start of the boil and 1 oz of Tettnang hops with 10 minutes remaining.

Pitch a large amount (3-4 packets) of Saflager W-34/70 yeast and ferment at 55 F (13 C) for 2-3 weeks or until complete.

Allow to condition on the yeast for one more week at fermentation temperatures, then package and lager at cold temperatures for several weeks to a month before serving.

Cooking Techniques

Spice Level:

Allergens