Award Winning Baltic Porter All-Grain Recipe

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Learn how to brew your best Baltic Porter! I've collected data from 34 Award Winning Baltic Porter recipes and analyzed them for you to develop your best homebrew. Lots of good info on the style in here so watch till the end. If you brew this recipe, tell me about it in the comments!
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On to the recipe!
Meanbrews Recipe:
recipe.brewfat....
If you brew this send me a bottle!

[@renato7118]

The best stile for me !

[@garyz2043]

I don't understand why my brews are always great. It's the same with my cooking.Always, I must be gifted somehow.: }

[@arawnak3022]

thank you

[@emonstermark699]

Thanks for the breakdown! I won a local competition going the 'German' route. Munich/Pilsner with similar percentages of crystal/chocolate/etc malts as your recipe. Pitched on top of my Oktoberfest yeast cake. Agree that a big yeast pitch is helpful with this style.

[@MeanBrews]

Good stuff!

[@zzing]

I have to admit that I found this rather interesting. Although some of the trend lines were not exactly appropriate, your method of comparing recipe is kind of growing on me.
I recently made a pressure schwarzbier, which is why this interested me by your description. I am not a fan of British porters or stouts. Guinness can be okay generally, but I have never encountered a craft example in Ontario that was palatable. I have found I am very sensitive to roast flavour.
I am hoping to have a glycol chiller soon, which would let me try this thing a little more to proper method.
My “secret” to a very smooth dark lager was definitely midnight wheat.
If I wanted to do something like this, I would probably be tempted to take the pale and Munich malts, darken and slightly dry it with midnight wheat. But for some bonus dried fruit I like the idea of special b. Chocolate might be okay if it were cold steeped- want to avoid roast and astringency at all costs.
I am a fan of tettnang, but any noble Hop would find a place I think.
For something really different replace the pale with oat malt, the munich with golden naked oats, and keep the midnight wheat and special b.
A Baltic Oat Porter?

[@MeanBrews]

Sounds delicious. One of the recipes said they were aiming for an imperial schwarzbier. If you're sensitive to roast, I'd try blackprinz. Also mash ph is critical to roast harshness. Aim for higher mash ph in the 5.5/5.6 range. This is why the one recipe used so much slaked lime

[@zzing]

@@MeanBrews that is most interesting, I didn't know that relationship

[@zzing]

@@MeanBrews should add that I usually aim my brews down in the 3 to 4% range. Trying to minimize alcohol content.

[@stenlee556]

If I make a mash and boil the wort with Brutan B. And pour my beer into glass bottles, adding dextrose . Will I be able to avoid the oxidation of my beer?

[@MeanBrews]

I'm not sure Brewtan B works like that.

[@gavrgavrilik5189]

Are you use roasted malts at the start of the mash?

[@MeanBrews]

Yes

[@TheBMurph43]

Yay!!

[@MeanBrews]

Here's a gold winning recipe that came in too late to make the data and video. Thought I'd share anyways! brewgr.com/recipe/80055