Style Profile
1.060 - 1.090
1.016 - 1.024
20 - 40
17 - 30 srm
Recipe Statistics
33 srm

This is an experiment in creating a baltic porter based on a russian black bread recipe which I enjoy baking... and eating, of course. I have gone through a few recipes to use as a base and eventually settled on a fairly simple one so that my own special ingredients will come through. I have taken the base from and then tweaked slightly based on Gordon Strong's Danzig from the book Modern Hombrew Recipes and Jamil Zainsheff's Zek's Porter. I then added rye, low fat cocoa powder, darj molasses, and fennel seed based on the bread recipe. I feel like some caramel malts or special b may be missing here based on many other recipes, but I am trying to keep it from getting too complex and the molasses may balance that out.

The amounts in this recipe are targetting about 2.75 gallons into a fermenter with an assumption of 0.25 or 0.5 gallons of trub and yeast in the bottom doing BIAB and dumping nearly the entire boil kettle contents into the fermenter.

Mash at 153F for 60 minutes, then boil for 60 minutes. Ferment around 55F with lager yeast

Russian Black Bread Porter Experiment 1

Baltic Porter

TypeBoil VolumeVolume in FermenterBoil TimeEfficiency
All Grain 3.86 Gallons 2.75 Gallons 60 Minutes 70%
Name Amount Type Color
Vienna 4.80 lb Grain 4 srm
Munich 2.20 lb Grain 7 srm
Rye Malt 1.10 lb Grain 4 srm
Carafa II Special (dehusked) 0.19 lb Grain 425 srm
Chocolate Malt 0.25 lb Grain 450 srm
Dark Molasses 0.28 lb Sugar 80 srm
Name Amount Form Step Time
German Magnum 0.35 oz Pellet Boil 60
Czech Saaz 0.25 oz Pellet Boil 20
Name Amount Type
SafLager S-23 11.50 g Dry
Other Ingredients
Name Amount Type Step Time
Cocoa Powder 2.75 oz Flavor Boil 10
Fennel Seed 1.00 tsp Herb Boil 10