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Crossing the Border Porter
Baltic Porter • All Grain • 5.5 gal
Baltic Porter
September 4, 2004 am 11:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 14 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .25 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .25 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 3.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 2 oz
Saaz - 3.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 3.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Phosphoric Acid in Sparge - (omitted from calculations)
Phosphoric Acid in Sparge
- 3 tsp
Chalk to Boil - (omitted from calculations)
Chalk to Boil
- 1 tsp
Irish Moss to Boil - (omitted from calculations)
Irish Moss to Boil
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
First attempt at a Baltic Porter
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.021 | 1.016 - 1.024 | |
| Color: | 28.6 SRM | 17 - 30 | |
| Alcohol: | 9.2% ABV | 5.5% - 9.5% | |
| Bitterness: | 31.8 IBU | 20 - 40 | |
Discussion
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