Baltic Porter - Gordon Strong's

All Grain Recipe

Submitted By: Shieldsmo (Shared)
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Batch Size: 6.00 galStyle: Baltic Porter (9C)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 55.2 SRMEquipment: All Grain - Standard 6 Gal/23 l
Bitterness: 33.5 IBUsBoil Time: 60 min
Est OG: 1.092 (22.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.023 SG (5.8° P)Fermentation: Lager, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
4 lbs Munich II (Weyermann) (8.5 SRM) Grain 2
1 lbs Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 3
1 lbs 12.00 oz Brown Malt (Crisp) (65.0 SRM) Grain 4
2 lbs Cara 45 (Dingemans) (47.0 SRM) Grain 5
1 lbs 8.00 oz Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) Grain 6
8.00 oz Special B (Dingemans) (147.5 SRM) Grain 7
14.00 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 8
8.00 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 9
1.00 oz Treacle [Boil] (100.0 SRM) Extract 10
3.00 oz Fuggle [4.4%] - Boil 60 min Hops 11
0.50 oz Hallertauer Mittelfrueh [4.0%] - Boil 10 min Hops 12
0.50 oz Hallertauer Mittelfrueh [4.0%] - Boil 2 min Hops 13
1.2 pkgs German Bock Lager (White Labs #WLP833) Yeast 14

Notes

https://byo.com/article/baltic-porter-imperial-stouts-vagabond-cousin/ FG should be 1.016-1.024 mash in the pale ale, Munich, brown and wheat malts at 151F in 30 qts. of water (strike 162F). Hold at this temperature for 60 minutes. Add the three crystal and two chocolate malts, then raise mash temperature to 170F. Hold at this temperature for 5 minutes then begin to recirculate the wort. Run off wort and sparge with water hot enough to keep the grain bed around 170F. Collect 8 gallons for 60 minute boil. Add treacle at flameout. . . . .

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