In honor of Baltic Porter Day (Saturday January 16th) We thought we would share one of our Baltic Porter Recipes.

Ingredients:

• 7.5 lb 2-Row Pale malt
• 5 lb Munich malt
• 3 lb Vienna malt
• 0.75 lb White Wheat malt
• 0.75 lb Crystal 120L malt
• 0.5 lb Chocolate malt
• 0.5 lb Blackprinz
• 2.0 oz Hallertau Traditional pellet hops, 4.2% AA (60 min)
• 1.5 oz Hallertau Traditional pellet hops, 4.2% AA (15 min)
• 0.5 oz Hallertau Traditional pellet hops, 4.2% AA (0 min)
• Wyeast 2124 Bohemian Lager yeast

Specifications: Original Gravity: 1.083 ABV: 8.0% IBU: 35 SRM: 35 FG: 1.020

Boil Time: 90 minutes

Efficiency: 70%

• Directions:
• Mash at 150°F for 90 minutes.
• Boil wort 90 minutes, adding hops as noted.
• Ferment at 62°F in primary one week, lager in secondary for six weeks at 35°F
• Bottle with 3/4 cup corn sugar or force carbonate.