Baltic Polecat 1.2

All Grain Recipe

Submitted By: smalenberg (Shared)
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Brewer: Steve
Batch Size: 11.00 gal	Style: Baltic Porter (9C)
Boil Size: 14.70 gal	Style Guide: BJCP 2015
Color: 30.4 SRM	Equipment: GFB Large Pot (10 Gal/2 mash tun) - All Grain
Bitterness: 30.4 IBUs	Boil Time: 90 min
Est OG: 1.086 (20.7° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Single Stage
ABV: 9.2%	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	Pilsner (2 Row) Ger (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
7.00 oz	Hallertau [1.8%] - Boil 60 min	Hops	14
1.00 oz	Hallertau Blanc [9.3%] - Boil 60 min	Hops	15
1.70 oz	Saaz [3.4%] - Boil 15 min	Hops	16
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	17
4.0 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	18

Notes

Brewing Classic Styles base recipe. Couldn’t source Lublin hops (Poland). 3/23 - neglected to measure pH due to need to drain and heat sparge to hit mash temp. Total volume was low - 13 pre boil, 10 post boil, resulting in 1.094 OG. Transfer to fermentor left my half at about 4 gallons, so added distilled water on 3/24 to bring up to 5 gallons. That calculates to 1.075 OG after dilution, which is entered in session to give accurate ABV calc. Due to very low alpha on Hallertauer hop, improvised with onhand Hallertau Blanc and Saaz to get to targer IBU. 4/13 - kegged, 1.018

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