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All-Grain Baltic Porter
Baltic Porter • All Grain • 4.125 gal
My first recipe with my new all-grain system and batch sparging.
October 18, 2005 pm 06:25pm
3.0/5.0 1 rating
Ingredients (All Grain, 4.125 gal)
- 10 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .125 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1 oz
Fuggle - 5.2 AA% whole; boiled 75 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .75 oz
Willamette - 4.9 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Willamette - 4.9 AA% whole; boiled 3 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.016 - 1.024 | |
| Color: | 24.3 SRM | 17 - 30 | |
| Alcohol: | 6.8% ABV | 5.5% - 9.5% | |
| Bitterness: | 50.0 IBU | 20 - 40 | |
Discussion
Check-in point--Racking
2005-11-08 6:35pm
Racked into the secondary on 11/8/05. FG was right on target. Very strong flavor--not as malty as I would have expected--"hotter" and drier than I would have though. May be due to fusel alcohols from hot fermentation (still working on finding ways to control ferment temp). Overall, okay. Eager to see how it turns out bottled.
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