Cupcake Baltic Porter 2012 
All Grain Recipe
Submitted By: kokesbrewing (Shared)
Members can download and share recipes
| Brewer: Tim Kokes | |
| Batch Size: 5.00 gal | Style: Baltic Porter (12C) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2008 |
| Color: 30.8 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless |
| Bitterness: 35.3 IBUs | Boil Time: 90 min |
| Est OG: 1.083 (20.1° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.019 SG (4.8° P) | Fermentation: My Aging Profile |
| ABV: 8.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 10.64 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 1.28 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 14.80 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 7.40 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 3.70 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 3.70 oz |
Roasted Barley (300.0 SRM) |
Grain |
6 |
| 13.84 oz |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
7 |
| 0.72 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
8 |
| 0.72 oz |
Amarillo Gold [8.5%] - Boil 15 min |
Hops |
9 |
| 3.48 oz |
Cocao Nibs (Boil 10 min) |
Misc |
10 |
| 0.83 oz |
Williamette [5.5%] - Boil 5 min |
Hops |
11 |
| 2.61 oz |
Cocoa Powder (Boil 5 min) |
Misc |
12 |
| 0.9 pkgs |
Burton Ale (White Labs #WLP023) |
Yeast |
13 |
| 0.9 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
14 |
| 3.48 oz |
Burbon (Secondary 14 days) |
Misc |
15 |
| 3.48 items |
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: 85Notes
### 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 favoriteThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor