BBW065 Borat's Smoked Baltic Porter 
All Grain Recipe
Submitted By: cdleonard1960 (Shared)
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| Brewer: BBW/RH | |
| Batch Size: 10.00 gal | Style: Baltic Porter (9C) |
| Boil Size: 12.68 gal | Style Guide: BJCP 2015 |
| Color: 26.9 SRM | Equipment: !Bora Bora Beer Works_10G_Racked |
| Bitterness: 34.8 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.6° P) | Mash Profile: BBWM03 Single Infusion+MO, Medium Body (152) |
| Est FG: 1.016 SG (4.0° P) | Fermentation: BBW Lager, Two Stage Primary Ramp |
| ABV: 7.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.67 gal |
!!Tega Cay 2019 |
Water |
1 |
| 15 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 4 lbs 8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 4 lbs 4.00 oz |
Home Smoked Pilsner Malt (9.0 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Carafoam (2.0 SRM) |
Grain |
5 |
| 1 lbs |
Acid Malt (3.0 SRM) |
Grain |
6 |
| 12.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
7 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
8 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
9 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
10 |
| 6.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
11 |
| 4.21 g |
Baking Soda (Mash 60 min) |
Misc |
12 |
| 2.19 g |
Calcium Chloride (Mash 60 min) |
Misc |
13 |
| 1.99 g |
Chalk (Mash 60 min) |
Misc |
14 |
| 0.65 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
15 |
| 4.71 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
16 |
| 3.25 g |
Baking Soda (Sparge 60 min) |
Misc |
17 |
| 1.69 g |
Calcium Chloride (Sparge 60 min) |
Misc |
18 |
| 1.53 g |
Chalk (Sparge 60 min) |
Misc |
19 |
| 0.50 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
20 |
| 1.50 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
21 |
| 2.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
22 |
| 2.00 oz |
Styrian Goldings [5.4%] - Steep 15 min |
Hops |
23 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
24 |
Notes
Brew Day - missed color - really a brown not deep black. Uncertain on why except mixed two recipes in beer store? Added ~1lb Additional Chocolate MAlt at end of mash and used recirculation to steep. Improved. Changed mash thickness from 1.33 to 1.25 to ensure that cooler wouldnt overflow.This Recipe Has Not Been Rated
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