Borders Porter

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Fred Bonjour
Batch Size: 5.50 galStyle: Baltic Porter (12C)
Boil Size: 6.61 galStyle Guide: BJCP 2008
Color: 30.9 SRMEquipment: My Equipment
Bitterness: 38.4 IBUsBoil Time: 90 min
Est OG: 1.093 (22.1° P)Mash Profile: Single Step
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 40.0

Amount Name Type #
17 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 1
10.00 oz Briess Carmel Malt 20L (21.0 SRM) Grain 2
10.00 oz Briess Carmel Malt 80L (81.0 SRM) Grain 3
5.00 oz Munich Malt (9.0 SRM) Grain 4
4.96 oz Black (Patent) Malt (500.0 SRM) Grain 5
4.96 oz Chocolate Malt (450.0 SRM) Grain 6
8.00 oz Molasses (80.0 SRM) Sugar 7
2.75 oz Saazer [4.6%] - Boil 90 min Hops 8
0.75 oz Saazer [4.6%] - Boil 5 min Hops 9
1.0 pkgs Windsor Yeast (Lallemand #-) Yeast 10

Taste Notes

Big Malty Aroma w Choc notes. Light fruitiness w understated alc. Very Deep Brown w good clarity & reddish hues. Good lasting Tan head. Deep sweetness w malt & raisins. Almost cloying but it stops short & leaves you wanting another sip. good example,


Club COC 1st Place award winner October 2005 40 points Aroma: (9/12) Big Malty Aroma with some Chocolate notes. Light fruitiness with understated alcohol. (11/12)Strong raisin smell, alcohol notes, slight molasses Appearance: (3/3) Very Deep Brown with good clarity and reddish hues. Good lasting Tan head. (3/3) Thin head, pours thick, good lace Flavor: (15/20) Deep sweetness with malt and raisins. Almost cloying but it stops short and leaves you wanting another sip. (16 14/20) Immediate alcohol warming, malty, rum-my Mouthfeel: (4/5) Good full mouth with medium carbonation (4/5) Med/keavy bodied. is maybe slightly undercarbonated but within guidelines Overall Impression: (8/10) A good example of a Baltic Porter. Sweet but not overdone. Smooth fermentation characteristics (7/10) Wasn't too heavy, Good complexity with dark fruits. Alcohol wasn't too overpowering 2/19/2005 14.2 brix 1.036 2/1/05 measured OG 22.8 brix 2/2 am slight yeast activity

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