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Portertime
Baltic Porter • All Grain • 5 gal
Mashed at 158 for one hour. 75 minute boil. Primary one week at 68, secondary for two weeks at 68. Primary six to seven days, secondary two weeks at least. For a nice flavor, add a couple vanilla beans to the bottom of the secondary. FYI, I pitched onto the yeast cake from an ESB, and the fermentation went nuts within an hour.
May 11, 2005 pm 01:07pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 12 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
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .13 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Fuggle - 4.0 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.017 | 1.016 - 1.024 | |
| Color: | 24.8 SRM | 17 - 30 | |
| Alcohol: | 6.6% ABV | 5.5% - 9.5% | |
| Bitterness: | 34.4 IBU | 20 - 40 | |
Discussion
Bottled today...
2005-05-27 4:52pm
I left this brew in secondary for two weeks, after adding a weak pot of coffee and a split vanilla bean to the fermenter. Bottled today, and the taste was just sublime...beautiful roasted malt/coffee flavor, with definite vanilla overtones in both aroma and taste. Final gravity was not as low as predicted - it came out to 1.020. I am looking forward to tasting this after a few weeks.
Very good
2005-06-08 1:52pm
One of the best beers I have brewed. A great roasted malt/coffee flavor predominates, and if served cool has hints of vanilla in the aroma and flavor. A great standard porter/stout concoction.
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