Style: Baltic Porter
All StylesStyle Profile based on 543 recipes
BU:GU
0.41
Hops
3.8 g/L
Mash pH
5.45
Description
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors. History: Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. Style Comparison: Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.
Examples: Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter
Typical Grain Bill
- 42%
- 29%
- 14%
- 8%
- 4%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 88%
- 80%
- 73%
- 73%
- 33%
% of Baltic Porter recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 17%
- 14%
- 13%
- 12%
- 10%
- 7%
- 6%
- 6%
- 6%
- 5%
% of Baltic Porter recipes using each hop
Common Fermentables
- 31%
- 14%
- 13%
- 13%
- 10%
- 10%
- 9%
- 8%
- 8%
- 8%
Colour = malt category · bar = % of recipes
Common Yeasts
- 9%
- 7%
- 6%
- 4%
- 3%
- 3%
- 2%
- 2%
- 2%
- 2%
% of Baltic Porter recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.