Briess Recipe Database

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  • Baltic Porter

    German Lager Yeast fermentation and a subdued roastiness make this Baltic Porter a balanced strong beer that deserves an entire pint… or two.

    Type: Lager

    Style: Dark Lager

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    13 lbs Synergy Select Pilsen Malt Mash Grain Single varietal base malt
    0.5 lb Caramel Malt 120L Mash Grain Caramel Malt (Roasted)
    0.5 lb Carabrown® Malt Mash Grain Brown Malt
    0.25 lb Blackprinz® Malt Mash Grain Bitterless Black Malt
    0.75 oz Magnum Hops (11% AAU) Boil 60 minutes
    2 packs WLP830 German Lager Yeast (plus 1/4 pack for bottle conditioning) Fermenter


    1. Mash crushed grains in 4.5 gallons of water at 153-155°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Bring to Boil
    4. Add 0.75 oz Magnum hops
    5. Boil for 60 minutes
    6. Turn off heat and cool wort to 50°F
    7. Transfer to fermenter
    8. Pitch two packs of WLP830 German Lager Yeast

    Primary Fermentation: 3 weeks at 50-53°F. Raise temperature to 60°F near end of fermentation

    Secondary Fermentation: 3-4 weeks at 34-40°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP830 German Lager Yeast for 2-3 weeks

    Original Gravity: 1.077

    Final Gravity: 1.023

    Alcohol by Weight:

    Alcohol by Volume: 7.0

    IBU: 23

    Color: 38 SRM