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Gak & Gerry's #23 Anteater Porter

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Gak & Gerry's #23 Anteater Porter

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Beer Style: Baltic Porter  (12C)
Recipe Type: all-grain
Yield: 5 US gallons

Baltic Porter


Deep red color. Looks almost black in the fermenter.


  • 7--1/2 pounds, pale malted barley
  • 1 pound, crystal malt (10 Lovibond)
  • 1/2 pound, chocolate malt
  • 2 ounces, black patent malt
  • 41.3 grams, Cluster - boil
  • 11.4 grams, Cascade - 10 min.
  • 13.7 grams, Cascade - finish
  • Wyeast British

Beer Profile

Original Gravity: 1.048
Final Gravity: 1.014
Alcohol by Vol: 4.45%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75 derees and pitched.