Midnight Baltic Porter 
All Grain Recipe
Submitted By: greg7812 (Shared)
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| Brewer: Greg Cummines | |
| Batch Size: 10.00 gal | Style: Baltic Porter (12C) |
| Boil Size: 11.44 gal | Style Guide: BJCP 2008 |
| Color: 99.9 SRM | Equipment: Single Tier 3 Keg System |
| Bitterness: 28.5 IBUs | Boil 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. This Recipe Has Not Been Rated
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