Baltic Polecat 1.1

All Grain Recipe

Submitted By: smalenberg (Shared)
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Brewer: Steve
Batch Size: 11.00 galStyle: Baltic Porter (9C)
Boil Size: 14.70 galStyle Guide: BJCP 2015
Color: 30.4 SRMEquipment: GFB Large Pot (10 Gal/2 mash tun) - All Grain
Bitterness: 25.5 IBUsBoil Time: 90 min
Est OG: 1.085 (20.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
19.43 gal Warren Water Water 1
2.68 g Baking Soda (Mash 60 min) Misc 2
1.95 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
8.60 ml Phosphoric Acid 85% (Mash 60 min) Misc 4
23 lbs Munich II (Weyermann) (8.5 SRM) Grain 5
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 60L (Muntons) (60.0 SRM) Grain 7
1 lbs Special B Malt (180.0 SRM) Grain 8
12.00 oz Blackprinz (Briess) (500.0 SRM) Grain 9
8.00 oz Chocolate Malt (350.0 SRM) Grain 10
2.60 ml Phosphoric Acid 85% (Sparge 60 min) Misc 11
1.56 g Baking Soda (Sparge 60 min) Misc 12
1.14 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 13
5.00 oz Hallertau [3.6%] - Boil 60 min Hops 14
1.50 oz Hallertauer [3.6%] - Boil 15 min Hops 15
2.00 Whirlfloc Tablet (Boil 15 min) Misc 16
4.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 17

Notes

Substitute 2 row on hand for pils malt used last time. Fermenting in 60's in stainless (63). Brewing Classic Styles base recipe. Couldn’t source Lublin hops (Poland). 10/14 - neglected to measure pH. Active fermentation after about 8 hours. 10/23 - 1.020 10/29 - Dumped trub 11/6 - Kegged, very nice (accidental edits to session data making 3/23/24 batch)

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