Baltic Porter Lager


Original Gravity: 1.078

Final Gravity: 1.022

IBU: 29

Boil (Minutes): 90

ABV: 7.4%


$63.92 (20% off)

  • 4 lb. Alexander's Pale LME
  • 3.3 lb. Munich LME
  • 3.3 lb. Pilsen LME
  • .5 lb. Caramunich I
  • .5 lb. Special B
  • .5 lb. Midnight Wheat
  • .5 lb. Chocolate Pale
  • 3 oz. Czech Saaz (90 min)
  • 1 oz. Czech Saaz (10 min)
  • WYeast Bohemian Lager #2124

  This recipe involves the LAGERING process.    

      3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Caramunich, Special B, Midnight Wheat, and Chocolate Pale for 25 min. and then remove bag of grain. Add LME and stir to dissolve.  Bring to a boil and add 3 oz. Czech Saaz to start your 90 min boil. And add your 1 oz. Czech Saaz  with 10 minutes left in your 90 minute boil. Then, shut off the heat. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.) to 60°. Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 2124 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 45-55° for 5-7 days.

     After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Lower the temperature 1° to 3° per day until it reaches 35°-45°, then let sit in a dark spot at that temperature to lager for 6-8 weeks.


      After 6-8 weeks of lagering, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!