La Sputnik

All Grain Recipe

Submitted By: patam1974 (Shared)
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Brewer: Patrick Bouchard
Batch Size: 6.32 galStyle: Baltic Porter (12C)
Boil Size: 7.91 galStyle Guide: BJCP 2008
Color: 36.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 37.6 IBUsBoil Time: 60 min
Est OG: 1.077 (18.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Lager, Single Stage
ABV: 8.4%Taste Rating: 80.0

Ingredients
Amount Name Type #
6.32 gal Québec (2013) Water 1
13 lbs 3.64 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs 3.27 oz Munich Malt - 10L (10.0 SRM) Grain 3
14.11 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4
14.11 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 5
7.05 oz Oats, Malted (1.0 SRM) Grain 6
7.05 oz Roasted Barley (300.0 SRM) Grain 7
5.29 oz Smoked Malt (9.0 SRM) Grain 8
1.76 oz Perle, U.S. [8.2%] - Boil 60 min Hops 9
1.06 oz Hallertauer [4.8%] - Boil 12 min Hops 10
0.32 tsp Irish Moss (Boil 10 min) Misc 11
0.49 oz Hallertauer [4.8%] - Boil 0 min Hops 12
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13

Taste Notes

Taste really good and very satisfied with this one. Tasted after 2 weeks, for curiosity. Had nutty taste and a bit of coffe and black chocolat too. Really clean and no off-taste.

Notes

Did a one shot fermentation stage for 60 days in my 12º cold room in the basement. Checked the temp all along and stayed around 11.5º and 12.5º Didn’t make a diacetyl rest … (dumb me I tought) be hey ! It taste really good ! cold crash 48h, just because it was 4º outside during that time ! It took about 2 weeks to attenuate at 75% but finally got the sweet spot of 1.020 FG (started with a 1.080 OG). Added 100g of oak cube (soaked in Jack Daniel’s 3 weeks) 4 weeks befor botteling. Next time I’ll let it longer in the beer. I’ve read that it could sit there for about 2 month. That beer will be better in 3 to 4 month, when it’ll age a little and blend all smooth. Primed with CBC-1 Enjoye

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