Cupcake Baltic Porter 2012

All Grain Recipe

Submitted By: kokesbrewing (Shared)
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Brewer: Tim Kokes
Batch Size: 11.50 galStyle: Baltic Porter (12C)
Boil Size: 15.00 galStyle Guide: BJCP 2008
Color: 30.8 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 35.3 IBUsBoil Time: 90 min
Est OG: 1.083 (20.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: My Aging Profile
ABV: 8.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
27 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
2 lbs Chocolate Malt (350.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Roasted Barley (300.0 SRM) Grain 6
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7
1.50 oz Chinook [13.0%] - Boil 60 min Hops 8
1.50 oz Amarillo Gold [8.5%] - Boil 15 min Hops 9
8.00 oz Cocao Nibs (Boil 10 min) Misc 10
1.75 oz Williamette [5.5%] - Boil 5 min Hops 11
6.00 oz Cocoa Powder (Boil 5 min) Misc 12
2 pkgs Burton Ale (White Labs #WLP023) Yeast 13
2 pkgs California Ale (White Labs #WLP001) Yeast 14
8.00 oz Burbon (Secondary 14 days) Misc 15
8.00 Vanillia Bean (Secondary 14 days) Misc 16

Taste Notes

10/30/11 Mash was a bit cooler @ 151 for 60 mins Desert Porter Ale Tones of vanillia, chocolate, and burbon Yeast: 2qt 60SG starters. I made two one for with burton and the other with cali 5 Lactose: add the lactose to the boil. Nibs: should be added to the fermentation process Darkness: STYLE: Russian Imperial Stout/American Double Stout MALT: Pale Ale, Golden Promise , Crystal, Dark Crystal, Oats, Black, Chocolate, Roast SUGAR: Belgian Dark Candi Sugar HOPS: Columbus, Amarillo, Simcoe YEAST: English Ale OG: 29° Plato ABV: 9.8 % v/v COLOR: 55 ºL IBU: 85

Notes

### Very chocolate aroma and init. taste. a bit too much of a bitter finish. reduce or replace the simcoe hops. ### TK Starter: 1 liter of water with 3 oz of DME.. Stir plate time = 48 hours http://www.homebrewtalk.com/f126/bourbon-vanilla-porter-ag-30185/ CALC ABV mixture: Example: You have 5 gallons of mead with 12% abv. You add 1 gallon of water (0% abv). The total is then given by 5*12 + 1*0 = x*6, x = 10% abv 2 whole vanillia beans should be added to 8 oz's of Burbon and soak for 4 weeks. Private Reserve batch was soaked in 8oz of makers mark PR = 11.2% ABV GB = 9.8% ABV General Batch was soaked in 8 Oz's Jack Daniels Sample Testing: Rasberry - Made it taste like cough surup Hazelnut - This finished the aroma and finish of the beer. This really helped tone down the bitterness. Sampled with 3 oz CK to 1/4 teaspoon of hazelnut extract Vanilla - Nice although little difference Caramel - Nice and help finish the beer. Did very little to the aroma. Hazelnut was still our favorite