Baltic Porter

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Baltic Porter ( 9C)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 28.2 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 25.2 IBUsBoil Time: 60 min
Est OG: 1.080 (19.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.020 SG (5.1° P)Fermentation: Lager, Three Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Munich I (Weyermann) (7.1 SRM) Grain 1
5 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
8.00 oz Carafa II (Weyermann) (415.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 65L (Bairds) (65.0 SRM) Grain 4
8.00 oz Extra Special (Briess) (130.0 SRM) Grain 5
4.00 oz Pale Chocolate Malt (205.0 SRM) Grain 6
0.60 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 7
1.00 oz Styrian Goldings [5.4%] - Steep 10 min Hops 8
1.0 pkgs German Lager (White Labs #WLP830) Yeast 9

Notes

DIRECTIONS Mill the grains and mix with 5.2 gallons (19.8 l) of 163°F (73°C) strike water to reach mash temperature of 152°F (67°C). Hold the temperature for 60 minutes. Vorlauf until runnings are clear, then run off into the kettle. Sparge the grains with 2 gallons (7.6 l), topping up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes and whirlpool, following the hops schedule. After the boil, chill the wort to about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 48°F (9°C) until activity shows in the airlock, then allow the temperature to rise to 60°F (16°C) over the next ten days. Hold at 60°F (16°C) for an additional two weeks. After fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to about 2.25 volumes of CO2. Age for about eight weeks before drinking to allow additional flavors to develop. TIPS FOR SUCCESS This version of the recipe aims for a middle-strength Baltic porter. I actually tend to brew this to slightly lower strength by reducing the amount of Pilsner malt, but you can dial it in to your own preference. Take your time on the fermentation, walking it up slowly rather raising it all at once. Let it ferment fully and get some age on it before consumption. The motto here is “worth the wait.”

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