A silhouette of coffee and malt - an embodiment of complexity and drinkability, this is the ale that I dream to have shared with Earl.

Hill Farmstead Earl

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Porter - Baltic
7% ABV
Lagered Baltic style porter

Mill all malts to a medium crush. Heat 22 L of brew water to approximately 74 °C (165 °F) to target a mash-in temperature that results in a 66 °C (150 °F) mash.

Mill and Heat

Add the crushed grains and flaked oats to the water, stirring to remove clumps and stabilize temperature. Adjust mash thickness to ~3.2–3.5 L/kg (around 5.5–6.0 quarts per 10 lb). Hold at 66 °C (150 °F) for 60 minutes to produce a balanced fermentable profile suited to a medium-bodied Baltic porter.

Mash In

If desired, a short 10–15 minute protein rest at 50–55 °C (122–131 °F) can precede the saccharification rest for head retention, but not required with modern malts. After the saccharification rest, perform an iodine test to confirm conversion.

Mash Rest / Protein Conversion

Raise the mash to 76–78 °C (169–172 °F) for 10 minutes to stop enzymatic activity and improve lauterability.

Mash Out

Sparge with enough water at 75–78 °C (167–172 °F) to collect approximately 27–28 L of wort in the kettle (accounting for boil losses). Aim for pre-boil gravity near 1.070–1.075 (target OG ~1.068–1.072 for 7% ABV after fermentation and attenuation).

Sparge

Bring wort to a vigorous boil and add Northern Brewer hops (25 g) at the start of a 60–minute boil for a clean bitterness appropriate to a Baltic porter (target IBU 30–35).

Boil and Bittering Hop Addition

With 15 minutes left in the boil, add Irish moss/Whirlfloc and the East Kent Goldings (20 g) for aroma. Add yeast nutrient if using. At flameout or with 5 minutes left, add the optional 10 g of Saaz/Hallertauer to the whirlpool for a subtle finishing character.

Late Hop / Fining Additions

At the end of the boil, chill wort as rapidly as possible to about 10–12 °C if performing a true lager fermentation start, or to 16–18 °C if you plan a diacetyl rest schedule. If using a lager strain and cold-start, aim to pitch at 10–12 °C for a slow, clean fermentation.

Cool Wort

Aerate the chilled wort thoroughly (15–60 seconds with pure oxygen or vigorous shaking for smaller batches). Rehydrate or make a yeast starter for the lager strain if desired. Pitch the Danish lager yeast (W34/70 or similar) at the recommended cell count for a high-gravity beer (7% ABV) — typically a large starter or two packets for a 23–25 L batch.

Pitching Yeast

Ferment at 10–12 °C for 7–10 days, monitoring gravity. Expect steady activity; the lager yeast will work more slowly than ales.

Primary Fermentation

Once primary gravity is near terminal (about 3–4 °Plato off), raise temperature to 16–18 °C for 48 hours to encourage yeast to clean up diacetyl and other off-flavors.

Diacetyl Rest

After the diacetyl rest, allow the beer to finish fermenting to final gravity (target FG ~1.016–1.018 depending on mash). Once stable, begin a slow cool to lagering temperatures: reduce to 1–3 °C over 2–3 days and hold (lager) for 4–8 weeks to mellow and clarify. Longer lagering (6–12 weeks) produces a smoother Baltic porter.

Final Fermentation and Cold Crash

When beer is clear and final gravity is stable for several days, prepare for bottling or kegging. If bottling, dissolve priming sugar (120 g) in 250 ml boiling water, cool, and gently mix into beer. If kegging, force carbonate to 2.2–2.6 volumes CO2 for a lagered porter mouthfeel.

Preparation for Packaging

Transfer beer gently to bottles or kegs, minimizing oxygen pickup. Cap or seal. If bottled, prime and store at 18–20 °C for 10–14 days to carbonate, then cellar at lagering temperature (1–10 °C) for additional conditioning. If kegged, carbonate and cold-condition for 2–4 weeks before serving.

Bottling / Kegging

Serve well-chilled but not ice cold (6–10 °C). A Baltic porter benefits from a slightly warmer serving temperature than lighter lagers to reveal its chocolate, roast, and caramel malt nuances.

Serving

Maris Otter pale malt (base)

Pilsner malt

Munich malt (20°L)

CaraMunich or Special B (dark caramel)

Chocolate malt (350–500 °L)

Black malt (or de-husked black)

Flaked oats

Brew water

Gypsum (calcium sulfate)

Calcium chloride

Food-grade lactic acid (or acid blend) - if needed to adjust mash pH

Northern Brewer (bittering, clean, lager-friendly)

East Kent Goldings (aroma) or Fuggle

Sterilizing/fining hop (optional, late whirlpool) — Saaz or Hallertauer

Danish Lager yeast (e.g., W34/70) or clean lager strain suitable for Baltic porter

Irish moss or Whirlfloc (boil fining)

Priming sugar (for bottling) or carbonation kegging option

Yeast nutrient (optional)

Baltic Porter

CZECH – STYLE DARK LAGER

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Make Baltic Porter Recipe in just 168h . Porter - Baltic
7% ABV
Lagered Baltic style porter

Baltic Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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