Baltic Porter
All Grain Recipe
Submitted By: batboywonder (Shared)
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Batch Size: 5.00 gal | Style: Baltic Porter (12C) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 24.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 28.6 IBUs | Boil Time: 60 min |
Est OG: 1.088 (21.2° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.020 SG (5.2° P) | Fermentation: Ale, Two Stage |
ABV: 9.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
7 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
12.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
1.50 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
4 |
0.75 oz |
Tettnang [4.5%] - Boil 30 min |
Hops |
5 |
0.75 oz |
Tettnang [3.7%] - Boil 15 min |
Hops |
6 |
1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
7 |
1.0 pkgs |
Octoberfest Lager Blend (Wyeast Labs #2633) |
Yeast |
8 |
Notes
5.12 gal, 165 deg strike, mash at 150, added splash of room temp water to hit 150. Hour mash. Heating sparge to @172, about 6 gal to start. 6 gal boil. 1.052. primary 1 week, secondary 5 weeks, fg 1.012, 5.25 abv, 76% apparent attenuation. 4 gal yieldThis Recipe Has Not Been Rated