Midnight Baltic Porter

All Grain Recipe

Submitted By: greg7812 (Shared)
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Brewer: Greg Cummines
Batch Size: 10.00 galStyle: Baltic Porter (12C)
Boil Size: 11.44 galStyle Guide: BJCP 2008
Color: 99.9 SRMEquipment: Single Tier 3 Keg System
Bitterness: 28.5 IBUsBoil Time: 60 min
Est OG: 1.082 (19.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
8 lbs Dark Munich Malt (9.0 SRM) Grain 2
5 lbs Carafa III (525.0 SRM) Grain 3
4 lbs Brown Malt (55.0 SRM) Grain 4
2 lbs 8.00 oz Chocolate Malt (450.0 SRM) Grain 5
1 lbs 4.00 oz Special B Malt (180.0 SRM) Grain 6
1 lbs Carafa II (412.0 SRM) Grain 7
2.56 oz Black Treacle (600.0 SRM) Sugar 8
4.00 oz Fuggles [4.5%] - Boil 60 min Hops 9
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 10 min Hops 10
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 2 min Hops 11
1.0 pkgs California Lager (Wyeast Labs #2112) Yeast 12

Notes

Dark Munich is From Midwest: SCHILL DARK MUNICH MALT - MAILLARD MALTS UK Brown Malt is From Midwest - CRISP BROWN MALT - MAILLARD MALTS. Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (prefereable with oxygen) before pitching the yeast). On brew day, mash in the malt at 151F in 34qts (8.5 gallons) of water. Hold for 60 mins. Raise the mash to 170 and hold for 5 mins. Run off the wort and sparge with water hot enough to keep the grain bed around 170F. Collect 13 gallons of wort. Check that the final runnings do not drop below 1.010. Boil the wort to reach OG target. Ferment at 62 fo 10 days or until complete. Lager at 34 for 12 weeks.

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