Baltic Porter Beer Recipe Writing Brewing & Style Guide

[@DavidHeathHomebrew]

PLEASE NOTE:- Gremlins got in and there are some typos in this video. The mash in time of 20 mins is incorrect, this should be 60 mins as shown in this videos description. The BJCP vitals should be as follows:- Vital Statistics: OG: 1.060 - 1.090 IBUs: 20 - 40 FG: 1.016 - 1.024 SRM: 17 - 30 ABV: 5.5 - 9.5% Sorry about that.

[@MysteryFishBrewery]

More inspiration for my possible next batch - thanks David! I think a certain relative of mine would love this.

[@DavidHeathHomebrew]

Great to hear, enjoy 🍻🍻🍻

[@Roger718P]

David Thank you for this recipe and guide. i brewed this recipe some months ago and following pressure fermentation, transfer to keg and carbonation just left it in the corner of the brew house for 3 months. having sampled the beer this week i just wanted to say that it was absolutely amazing, very malty, smooth and complex, lots going on with this one. Many thanks, your guides have never disappointed.

[@DavidHeathHomebrew]

Great to hear Rodger 🍻🍻🍻

[@alanman5328]

Fantastic guide containing a wealth of information as usual that you just do not get from any other channel. Many thanks for all your hard work and everything you share with the community.

[@DavidHeathHomebrew]

Many thanks Alan. These guides take a lot of time and effort to make but the process of developing recipes takes even longer. I enjoy both though, so all good :)

[@alasdairstewart9310]

Cheers David. I have brewed the Baltic porter recipe. It has worked out well. Thanks again for sharing.

[@DavidHeathHomebrew]

Great to hear, thank you 🍻🍻🍻

[@samstock6565]

I’ve been eagerly waiting with bated breath for this video to upload and it didn’t disappoint. Thanks David, looks great!

[@DavidHeathHomebrew]

Great to hear Sam :)

[@timothy4]

I love these style guides; you have devised a very unique and enjoyable standardised format David, there is simply nothing else like it, thank you :)

[@DavidHeathHomebrew]

Thank you Tim. Yes, it has evolved over years and is still being tweaked. I think more detailed focussed brewing videos are sadly lacking, so I seek to fill that void the best I can.

[@eddjordan2399]

i love your channel i have learnt so much. and i can now get consistent brews nearly every time.

[@DavidHeathHomebrew]

Great to hear Edd :)

[@quantumjuanchy]

David, your videos are the best, I have done many of your recipes and they all have turned amazing. I think there is a typo in the video that suggests 20min mash, the recipe note says 60min which I think is the right time!

[@DavidHeathHomebrew]

Yes, sadly sometimes these typo gremlins invade. Always best to check the recipe in the videos description 🍻🍻🍻

[@basilisp]

You keep on delivering, spread the knowledge! Event if dark beers aren't my style of choice, I'll try this one for sure. Thank you sir!

[@DavidHeathHomebrew]

Thank you :) This is not your ordinary dark beer :)

[@BroswithBeerandPants]

I’m going to brew this recipe this weekend using Lutra Kveik at 68-70 degrees fahrenheit. Excited to give it a go!

[@DavidHeathHomebrew]

Great, enjoy 🍻🍻🍻

[@bretonleo8740]

Thanks for this video ! I really like this style and I already brewed it twice this year ! One time with a Vienna base, caramunich 3 and carafa, second time with a Munich base and choco rye I also use the w34 70 for this beer but not under pressure. It’s really bready at start and then fades on to the roast chocolate with time.

[@DavidHeathHomebrew]

Thank you. Yes, a fun style to experiment with for sure :)

[@dt2243]

Love the video setup/style. Definitely the way to go with future brew recipes! Good job and thank you!!

[@DavidHeathHomebrew]

Many thanks Derek , great to hear :)

[@gregwisinski7870]

Love your videos, your recipes turn out great for me. Have you any plans for taking on altbier?

[@DavidHeathHomebrew]

Great to hear Greg. Yes, probably at some point I should think 🍻

[@achowe9313]

Thanks David! I have one fermenting now and actually went looking to see if you had a Baltic porter video haha. I was a week too soon! I used Special B in mine, as well as Carafa II de-husked. I was a bit surprised to see you didn't list Special B - Or would this fall into one of the malt categories you listed?

[@DavidHeathHomebrew]

Yes, certainly. Though special B is more common in Belgian styles of course :)

[@mortensatriale]

Great video as always! Hope you'll make a video on altbier soon!

[@DavidHeathHomebrew]

Its on my list, I am covering one a month at the least.

[@mortensatriale]

@@DavidHeathHomebrew Awesome, looking forward to it!

[@DavidHeathHomebrew]

:)

[@DustinStriplin]

I'm trying to learn more about pressure fermentation. What fermentation profile did you use for a pressure ferment? Love the videos. I'm really enjoying them.

[@DavidHeathHomebrew]

Great to hear :) I used 25C with 12 PSI of pressure.

[@Niklasb7441]

Hej David!! Thanks for alot of good videoes!! You are so Pleasent to watch and i've learned so much from wacthing your videoes ! :) Im gonna make a test brew on my new 2 kegmenters. I wanna brew this Baltic porter, and i have converted the recipies so i can do it. I just have one question :D It's my first time useing pressure to ferment, and first time to use kegmenters. Im brewing batch that i would ferment with US-05 yeast. And another batch that i would ferment with Verdant IPA yeast :-) The question is. Can you help me with fermentations temp. and pressure guide for this? I will do the exact same for both, so that i can really see the different in the 2 yeast that im using :D Thanks!!!

[@DavidHeathHomebrew]

Thanks Niklas, great to hear. There would be no issues with temps at 30C with pressure of 12 PSI. With the Verdant yeast I would suggest no pressure and a regular temp for the first four days. Otherwise you will not benefit from using it from a flavour and aroma perspective.

[@Niklasb7441]

@@DavidHeathHomebrew thanks a lot for a Quick ansaw!! How is the most easy Way to start ferment with no pressure, and then set pressure after 4 days? Do I need normal airlock for 4 days and then sawp to the pressure cap after 4 days🤷😊

[@DavidHeathHomebrew]

Very easy. Just set your spunding valve to 0 pressure 🍻🍻

[@Niklasb7441]

@@DavidHeathHomebrew Nice! But then isnt there a risk for stuff to get into the beer? I Mean if i use normal airlock, then the water in it make sure that co2 can get out, but fresh air Cant get in.? If i set the spunding valve to 0 psi, wont that Mean that air can get both ways?😊

[@DavidHeathHomebrew]

Check out the 2 setups this video:- kzbin.info/www/bejne/mKnVlZ6OatxsedE The bottle attachment :)

[@keithgaschojr2015]

This is the beer style that inspired me to brew. As always, great video!

[@DavidHeathHomebrew]

Many thanks Keith, yes this is a fantastic style for sure :)

[@dannymorris9876]

Great video David, how long would you suggest leaving this one if bottling? Two weeks are room temp then a few months in a cooler place?

[@DavidHeathHomebrew]

Many thanks Danny. Yes, that sounds good. You might find that its in a fine drinking state a bit faster too. Enjoy 🍻🍻😎

[@James-ec7qx]

I've really got into porters recently So I'll be sure to give this a try!

[@DavidHeathHomebrew]

Great, it is a great style for sure

[@DavidHeathHomebrew]

Very true :)

[@TheAndlix]

This series is great. You could find a lot about beer brewing in books or internet, but only how to do something, not why to to something. Not even what influence what. You, on the other hand, explain clearly which ingredient or step has which influence. Did you consider putting this series into a book? Not a typical book "how to brew beer" like the 100 other books. But a reference for types of beer and which properties which ingredient has. Analogous to this series.

[@DavidHeathHomebrew]

Thank you. I prefer making videos as I do. Anyone can watch for free.

[@kworgz0144]

Again David, you've excelled. This is a great guide, and frankly, I wish it was around when I tried to brew my first BP last year. As they say, back on the horse and give it another go. One question, in your opinion, is this style benefit with lagering in secondary fermenter over extended period. P.S. I only bottle and don't pressure ferment as I work away mostly.

[@DavidHeathHomebrew]

This is very taste dependant. You can lager in the bottle within a fridge. I suggest trying this with some bottles for comparison and see what you think.

[@leser1music]

Love these recipe guide videos! What is a good temp for kveik voss to get a lager like beer? 20°C? Edit: i'm not fermenting under pressure

[@DavidHeathHomebrew]

Great to hear. Voss is lager like at between 20-24C. Aim for 20 if you can.

[@leser1music]

@@DavidHeathHomebrew great! Thanks for the reply. Much appreciated

[@DavidHeathHomebrew]

Anytime :)

[@johnfreeborn979]

Video really well done and keeps improving and it's great you can now delay the final presentation; it's inspiring to have a go myself.

[@DavidHeathHomebrew]

Many thanks John, great to hear :)

[@northernhomebrewing5855]

Great guide! Do you think that chocolate wheat will go well with this as a substitute?

[@DavidHeathHomebrew]

Thanks Joakim. Yes, instead of the carafa.

[@kiliang96]

Surprisingly a lower ABV Baltic porter is amazing for the spring days in Spain, I had one remaining at home and now I need to brew more so I'm going the kveik route hahaha I think I'll make some changes to the recipe based on the video

[@DavidHeathHomebrew]

Yes, I agree. This style in general can be enjoyed year round.

[@dyyddson]

Hi David, thank you for the video! One question: if I am unavailable to get aromatic malt, could I substitute it with something? Melanoidin, perhaps? Cheers!

[@DavidHeathHomebrew]

Hi, yes. The same malt type can have various names from different maltsters. It doesnt make life easy at first but its something you learn :)

[@A2an]

Lovely, got to try to brew this, looked awesome 👍

[@DavidHeathHomebrew]

Thanks Allan, I am very pleased with this one. It took quite some time to get into its finished recipe form.

[@awoj001]

Hi David, great guide! A couple questions: Did you leave the wort to ferment and then age in the same single kegmenter under pressure the whole time, and then serve from it at the end? Any special filtration before going into the kegmenter or problems dispensing after? Aged at room temp following fermentation? I'm fairly new to brewing, so may be missing the obvious here, but this kind of simplified process and ageing appeals to me. Thanks!

[@DavidHeathHomebrew]

Hi Adam, You certainly can as long as you can dump the trub but I always transfer to a corny keg

[@DavidHeathHomebrew]

Room temps are fine for conditioning ales, lagers need a fridge.

[@SammaxMunich]

3:00 BJCP wants 9-14 EBC? Looks more above 40 EBC to me ...

[@DavidHeathHomebrew]

Sorry this is my mistake. It should read 33-59 EBC.

[@wollewolfram]

How much CO2 should this one have? Thanks for the guide, looks very interesting.

[@DavidHeathHomebrew]

Thank you. Usually between 2-2.5 co2 volumes.

[@axlns81]

Thanks for amazing video and recipe. I have question about fermenting schedule without pressure. Did I understand schedule right and one week of fermenting with these 34/70 lager yeasts should be enough? Then just move it to a keg and leave for 2 months or so? Will that schedule will work with Czech lagers too? What temperature would you suggest for aging in keg? Do you keep co2 connected all the time while aging? Or just pressurise keg once filled and then leave it for aging? Thanks! Ps I’m in process of building home brewery in small basement under garage, hope to finish it in several weeks, upgraded my gear to Grainfather 30 and goy 2 Grainfather conical fermenters with their chiller, can’t wait to start brewing again , had long pause (3 years) In this hobby and excited to start again :) your videos are super helpful!

[@DavidHeathHomebrew]

Hi Alex, thank you. Yes, that is correct. This schedule can be used with lager yeast in general. Lagering should be done at low temperarure. From 7C till 2C is good. If done within a keg the co2 purging is enough to remove oxygen though a constant supply of co2 will carbonate. Time wise people find results vary. Anything from 4 weeks onwards subject to taste will work. Great to hear that my content is helping you :)

[@axlns81]

@@DavidHeathHomebrew Thanks David. If you dont mind I'd like to confirm that I understand your fermenting schedule right. So one week is really enough with your schedule? I always thought that lager fermenting should take much longer. So please confirm I understand your schedule right: so I transfer from kettle to fermenter, add 34/70 yeasts and then ferment for 4 days @ 10C, then 1 day @ 13C, then 1 day @ 17C and one day @ 19C and on the 8th day I transfer from fermenter to a keg and leave it in keg for aging for 4-8 weeks probably under low temperature such as 2-4C ? Is that correct? Can I use this schedule with any lagers, for instance can I use this same schedule to ferment Czech Pilsner? Can I use same schedule with Saflager S-23 yeasts? And one more question, at what wort's temperature I should pitch yeasts if I follow your schedule? at 10C? or different? Thanks very much! I think Information are you sharing in your videos is invaluable for all homebrewers!

[@DavidHeathHomebrew]

Yes. The schedule is designed to speed things up.

[@axlns81]

@@DavidHeathHomebrew thanks!

[@DavidHeathHomebrew]

Anytime :)

[@TheChemicalOli]

Hi David, as usual a brilliant video, thank you. I wonder if you have a direct connection to my mind?! A recipe for this style was what I was looking for for month now. And it will be the first one to be fermented under pressure in a keg (Entering my personal next Level). Would u rather lager it in keg or bottles after fermenting? I thought of transferring cold into bottles with a beer-gun and lager it until Christmas.

[@DavidHeathHomebrew]

Thank you, much appreciated. Personally I prefer this one on tap. It allows me to use the stout spout with my Nukatap and I really enjoy this effect with stouts and porters. Lagering in the keg is my choice here.

[@TheChemicalOli]

@@DavidHeathHomebrew Talking about big beers, especially big Lagers, did u ever consider making a video about Märzen, or Maibock?

[@DavidHeathHomebrew]

Sure. I will cover these in time :)

[@edsplosion1]

Hi David, great video. Thanks again. Would you recommend using the non-pressure lager fermentation schedule with just 34/70, or do other lager yeasts respond well to it?

[@DavidHeathHomebrew]

Thank you :) There are various types of lager yeast out there that can also be used with or without pressure. I do recommend 34/70 for this recipe though.

[@kampfpudeln]

Great channel! Question, do you only mash for 20 min @ 65°C for the baltic porter? Does all the starch really haver time to convert in that short time? Regards and all the best /Hans

[@DavidHeathHomebrew]

Thanks Hans :) Actually this is a typo in the video, If you look in the videos description there is the full recipe which shows a 60 min mash time for mash in. Sorry about this :)

[@kresimirmarkov5626]

Hey David, great video as always! Il do this recipe for sure it begin to be little bit to warm for the style of this kind but for gooooood beer its always goooood time😃 Just wondering can I put dextrose in keg and put it on lagering for a month and what temperature is for lagering this style of beer around 20° c or ? Many thanks on videos and recipe you sharing with us !!🍻🔝

[@DavidHeathHomebrew]

Hey :) Thank you. Actually this one is very refreshing and popular year round. I would suggest lagering a much lower temperatures personally. Anything from 7C to 3C will work nicely.

[@saenue]

Hi, what do you think, should the chocolate malt and maybe the aromatic malt be added only at the sparging step? Have you had any experience adding these more intense malts just at the sparging state on top of the mash and then sparge the lot? There are some people around who suggest to do like that, but really would love your opinion on this. They suggest that this way the aroma of these special malts is more cleaner and not bitter/harsh.

[@DavidHeathHomebrew]

Hi, personally I mash them with all of the grain from the start and that's the same with all of my recipes. Their contribution is much more than just colour and their flavour has been balanced into the recipe.

[@saenue]

@@DavidHeathHomebrew Thanks for your insight! Gonna follow your recipe and instructions, maybe when I have more time to brew, gonna do my own experiments with this other technique.

[@DavidHeathHomebrew]

No problem, anytime :)

[@A2an]

David I was thinking, if I by any chance ever get the money for brewtool B80, how much cleaning is there on the Brewtool, do you disassemble the pump or any of the tube or valve in the button 🧐

[@DavidHeathHomebrew]

There is no need to do this thankfully :) The cleaning process is very easy with the drain port and CIP method.

[@zzing]

Are there any considerations to make if a small beer version of this is made? (~3% ABV)

[@DavidHeathHomebrew]

Just be sure to rebalance the hops to achieve the same BU:GU ratio and all should be good.

[@djdownie3]

Thanks David. Would Kviek speed up conditioning time in this instance? And what is your recommended temp for conditioning?

[@DavidHeathHomebrew]

Yes, for sure. I would go cold temps for conditioning on this one.

[@JPch108]

Obrigado muito bom. Portugal

[@DavidHeathHomebrew]

Many thanks :)

[@JPch108]

@@DavidHeathHomebrew continua a fazer excelentes cervejas... Obrigado

[@DavidHeathHomebrew]

:)

[@ruanmuller3577]

Wonderful work sir. One question, what was your sparging temperature?

[@DavidHeathHomebrew]

Thanks Ruan. I sparged at 75C

[@tombaines2863]

Hi David, I'm using this for my first pressure ferment in a fermzilla. How long does it take to get to 12psi? I think I had a leak to start with so would have fermented for 24 hours at 21 degrees without pressure. Is this bad news or can it be saved?

[@DavidHeathHomebrew]

Hi Tom, That should build pretty quick. No problem in skipping the first 3-4 days.

[@tombaines2863]

@@DavidHeathHomebrew Houston we are in business, the blowtie is breathing nicely and sitting over 12.5 psi. As always, thanks for all your help

[@DavidHeathHomebrew]

Great to hear Tom :)

[@Sir-Bobby-Brown]

Hi David do you pressurise your fermentor straight away or give the yeast a day or two to get started first?

[@DavidHeathHomebrew]

I let the pressure build naturally but had it on right from the start.

[@Sir-Bobby-Brown]

@@DavidHeathHomebrew ok thanks for the reply I will give the recipe a go

[@DavidHeathHomebrew]

Great. Let me know what you think later :)

[@Sir-Bobby-Brown]

@@DavidHeathHomebrewI will do. I've changed the grain to simpsons equivalents so it will slightly different with a lower Abv but looking forward to trying it

[@DavidHeathHomebrew]

Thats ok, all good. Just get as close as you can.

[@FrankRamirezIV]

I might be wrong, but I think there’s a mistake in the BJCP EBC level part. Seems too low for a dark beer I think

[@DavidHeathHomebrew]

This can vary from deep ruby to black in colour.

[@FrankRamirezIV]

@@DavidHeathHomebrew I understand, but Brewfather places 14 EBC (which is the highest value shown in the BJCP part of the video) as a quite pale color

[@DavidHeathHomebrew]

Sorry this is my mistake. It should read 33-59 EBC.

[@beerandbbqhobbyist6464]

Hello David, in the process of entering this recipe into BeerSmith. The question I have is what level lovibond of crystal did you go with?

[@DavidHeathHomebrew]

The full recipe is in detail of the video description. This crystal has 150 EBC. This is 56.8 Lovibond. Go as close as you can to this. Here is a link to a colour converter:- www.brewersfriend.com/color-calculator/

[@beerandbbqhobbyist6464]

Thanks for the help David. I did not realize that calculator is on brewersfriends. Was a little confused on how to do the conversation. Makes sense now.

[@DavidHeathHomebrew]

Great, no problem. A useful thing for the future :)

[@beerandbbqhobbyist6464]

@@DavidHeathHomebrew yes it is. Thanks again for your help.

[@DavidHeathHomebrew]

Anytime :)

[@DerpDerpDerpDerp]

How many packs of yeast did you use?

[@DavidHeathHomebrew]

Two sachets of yeast :) This is shown along with the recipe in full in the videos description section. On a desktop computer this is below the video on KZbin.

[@DerpDerpDerpDerp]

@@DavidHeathHomebrew Thank you for the reply, of course i did not think to check there and feel i should have known :P Thanks for the great content!

[@DavidHeathHomebrew]

No problem, I am always happy to help :)

[@628Amos]

David, can you recommend a Kviek strain that would best suit an English Style Ale, like Porter, an ESB or a Brown English?

[@DavidHeathHomebrew]

I favour Voss personally. It will work nicely with all that you mention here.

[@quentinbeltzung4499]

Very good 😀🍺

[@DavidHeathHomebrew]

Thank you :)

[@pantseilmari8151]

With 80-83% attenuation I don't get even close to 1,015 FG at 7,7 ABV.. it's closer to 1,025 FG

[@DavidHeathHomebrew]

Malts and yeast can have variation. We can only predict based on the data supplied.

[@pantseilmari8151]

@@DavidHeathHomebrew yeah agreed. I noticed you had locked the fg to 1,015 in the Brewfather recipe. I will try the +80% attenuation so I will up the OG considerably. The recipe looks sweet!

[@DavidHeathHomebrew]

Yes, its because that was my average finding with this recipe

[@donluidzi8916]

Baltic Porter is not an Ale it's a Lager

[@DavidHeathHomebrew]

Don, it started its life as an ale and was then adopted by other countries who started using lager yeast thus creating a lager.