Baltic Porter

All Grain Recipe

Submitted By: alohabrewer1 (Shared)
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Brewer: Paul Stolarski
Batch Size: 6.00 galStyle: Baltic Porter (12C)
Boil Size: 8.97 galStyle Guide: BJCP 2008
Color: 27.5 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 38.2 IBUsBoil Time: 90 min
Est OG: 1.088 (21.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Lager, Single Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 4.00 oz Munich Malt (9.0 SRM) Grain 1
7 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Special B Malt (180.0 SRM) Grain 4
6.08 oz Carafa II (412.0 SRM) Grain 5
4.00 oz Chocolate Malt (350.0 SRM) Grain 6
3.00 oz Saaz [4.0%] - Boil 60 min Hops 7
0.66 oz Hallertauer [4.8%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.75 oz Saaz [4.0%] - Boil 15 min Hops 10
1.00 Servomyces (Boil 10 min) Misc 11
2.0 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 12

Notes

racked to 1/4 keg fermenter-OG 1.096, overshot gravity by 7 points. Temp was 80 degrees. Put fermenter in fridge with temp controller set to 53. Pitched yeast 8 hours later @ 58 degrees 9/8/12- raised temp to 56F 9/9/12- measured gravity, 1.050 @ 56F 9/15/12- measured gravity, 1.036 @ 56F 10/2/12-measured gravity, 1.024 @ 61F. Set temp to 39F for cold crash

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