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HerbalJoe's Overnight Sensation
Baltic Porter • All Grain • 6.75 gal
Solid and straight forward example of a Baltic Porter. Don't drink too many!
July 25, 2008 pm 09:30pm
3.0/5.0 1 rating
Ingredients (All Grain, 6.75 gal)
- 11.75 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 7 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 oz
Northern Brewer - 8.1 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Czech Saaz - 2.4 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Whirlfloc boiled for 10 minutes. - (omitted from calculations)
Whirlfloc boiled for 10 minutes.
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
Mash temp: 150F. Boil duration: 90min. Fermentation temp: Start at 50F and raise to 53F after 2 days. Raise to 60F at end of fermentation. *Note: The Carafa II is actually Carafa "special" II (dehusked).
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.023 | 1.016 - 1.024 | |
| Color: | 26.0 SRM | 17 - 30 | |
| Alcohol: | 8.8% ABV | 5.5% - 9.5% | |
| Bitterness: | 40.2 IBU | 20 - 40 | |
Discussion
Brewed 7/12/08
2008-07-25 9:32pm
Began 7/12/08 around 8PM. Used spring water from Wal-Mart. Treated mash with 3.5 tsp "5.2" stabilizer and 1 tsp burton water salts mix. Initial mash pH was 5.0. After 15 minutes of recirculating the mash pH was 5.13. Ended up with a low pre-boil OG in the kettle and had to boil extra time. Not really sure what I did wrong. Got extremely tired during the extended boil and decided I didn't have the energy to finish so I put the lid on, turned off the flame, and went to bed. Got up around 8AM and started the boil back up. The wort was still scalding hot. Finished the brew around 10AM, hit target gravity perfectly. Recirculated wort in the kettle and chilled with counterflow. Ended up around 65F. Finished chilling in fridge and pitched later that evening. Pitched a pretty big starter... grown up at least 3 separate times with Pilsner DME. I think I decanted it and pitched the yeast cake. Didn't want to alter the color or the OG and didn't want off flavors from the warm-fermented starter. OG = 1.089 #76
Update
2008-12-09 10:18pm
Forgot to update this one. Just wanted to say that it turned out fairly good, nothing really wrong with it, but it was a bit under-attenuated and sweet. Seemed to have too much dark fruit character and not enough roast as well. I also ended up boiling this batch for a REALLY long time. In the future I would probably increase the Chocolate malt and either reduce the boil time or decrease the crystal malt a bit. I also probably needed to pitch more yeast. Other than that it was a pretty successful brew, just not perfect. I might add some Brett. to the remainder of this batch and see what that does ;)
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