Baltic Rye Porter

BeerLogic · 02-24-2011, 08:27 PM

I've been brewing for couple years now, and I have found homebrewtalk to be an invaluable resource whenever I've had questions. I recently tasted my first really outstanding brew, so I thought I would join the ranks and share the recipe:

Baltic Rye Porter (Extract)

5 gallon batch, 60 minute boil

For the grain steep:

1 lb. Chocolate Rye Malt
1 lb. Caramel Malt - 120L
1 lb. Black Patent Malt

For the boil:

6 lbs. Pale LME
3 lbs. Amber LME

Hops:

1 oz. Perle @ 60 Minutes
1 oz. East Kent Goldings @ 10 Minutes

Yeast:

White Labs San Francisco Lager (WLP810)

Fermentation times:

Primary: 2 Weeks @ 50 Degrees
Secondary: 4 Weeks @ 50 Degrees
Bottle Condition: 1 Year @ 50 Degrees

Notes:

I added 8 oz. of French oak cubes soaked in a pint of bourbon for two weeks, as well as the bourbon, to the secondary.

Stats:

OG: 1.080
FG: 1.025
ABV: >7.2% (I'm not sure how much the bourbon contributed.)
IBUs: 24

This brew came out exceptionally silky and smooth, with a medium body and and a good inch of dense off-white foam. The roastiness is somewhat subdued, and it has a wonderful chocolaty breadiness that is not surprisingly reminiscent of pumpernickel bread. When I brew this again (I'm going to try an all-grain version now that I have the set-up) I would carb it slightly less, maybe 4 oz. of corn sugar.

**BrokenDog** · 02-25-2011, 04:24 AM

Looks like an interesting recipe. Did you try any of the bottles at less then a year to find an acceptable drinking point or was 1 year it?

BeerLogic · 02-25-2011, 06:16 PM

I didn't try any until a year out because they were being stored in the basement of an 1860's farmhouse that a friend is renovating, and I don't often get a chance to get out there. He tried a few along the way, and said that it was excellent after about two months. It took about that long to carb up, I suspect because of the time in the secondary and being conditioned at a rather cool temperature.