Mud Blood Baltic Porter
In early 2026 ... It had been awhile since I'd done anything with the Roll-a-Style list.
So, as a quick reminder ... I created a list of BJCP beer styles that I'd never brewed. When I wanted to decide which beer style to brew next, I would roll a virtual 20-sided online die, and brew the style that corresponds with the number that came up.
Pretty simple, right?
The last style I "rolled" was Roll-a-Style 16: 26C. Belgian Tripel back in October, and I didn't brew it until November with Yoker Belgian Tripel (Batch 385).
Recently, I brewed Whisper of the Tengu Rice Lager (Batch 388), which is a lager. I thought I'd harvest the Tengu yeast and brew a lager on my Roll-a-Style list.
So ... I pretended to roll a 4:
... which corresponds to 9C. Baltic Porter.
"A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes."
I've actually had a SheppyBrew recipe for 9C. Baltic Porter ready to go and this is that recipe.
I have ingredients so I will likely brew this soon.
For more information about this beer, See Sheppy's Blog: Mud Blood.
| Mud Blood Baltic Porter --- Batch 1 (389) |
| Style | Baltic Porter | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.60 gal | |||
| Brewhouse Efficiency | 65.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.062 SG | Estimated FG | 1.014 SG | ||||
| Recipe Bitterness | 26.8 IBUs (Rager) | Alcohol by Volume | 6.4 % | ||||
| BU : GU | 0.436 | ||||||
| Recipe Color | 26.4 SRM |
|
|||||
| Measured OG: | 1.062 | Measured FG: | |||||
| ADF: | Measured ABV: |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 8.15 gal | Denver, Colorado | Water | 1 | - | - |
| 3.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 7 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 3 | 48.7 % | 0.55 gal |
| 6 lbs | Munich Malt (10.0 SRM) | Grain | 4 | 41.7 % | 0.47 gal |
| 8.0 oz | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 5 | 3.5 % | 0.04 gal |
| 6.0 oz | Special B Malt (180.0 SRM) | Grain | 6 | 2.6 % | 0.03 gal |
| 4.0 oz | Chocolate (Crisp) (350.0 SRM) | Grain | 7 | 1.7 % | 0.02 gal |
| 4.0 oz | Midnight Wheat Malt (550.0 SRM) | Grain | 8 | 1.7 % | 0.02 gal |
| 1.000 oz | Magnum [13.20 %] - Boil 30.0 min | Hop | 9 | 26.8 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 10 | - | - |
| 1.0 pkg | SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] | Yeast | 11 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 32.61 qt of water at 157.5 F | 150.0 F | 45 min |
| Heat | Heat to 156.0 F over 10 min | 156.0 F | 20 min |
If steeping, remove grains, and prepare to boil wort
Recipe Notes
Make big healthy starter or plan to rack straight onto yeast cake of another smaller lager.
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=58,Mg=8,Na=21,SO4=51,Cl=70,HCO3=104
Mash as directed.
Boil as directed.
Cool wort to as close to 60F as possible.
Ferment at 60 2 days and then let fermentation rise to ambient temp.
Keg after one to two weeks in fermenter.
Force carbonate to taste.
Enjoy!
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.056 SG) | Pre-boil Vol | (6.60 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
1/30/2026 Ordered malts for this.
3/9/2026 Brewed today. Everything went great. OG 1.062
3/10/2026 Bubbling this morning. Tilt says 1.054 at 55 degrees.
3/11/2026 Still going. Tilt says 1.038 at 56 degrees. Controller set to 55F.
3/12/2026 Forgot to switch the ice bottles last night, so the controller is showing 60 this morning. Tilt says 1.025 at 59 degrees. Going to set the temperature to 59 and start warm fermentation.
3/13/2026 Tilt at 1.014 at 60 degrees. Will unplug the cooling pump before the end of the day.