High Gravity Baltic Porter (Extract & Steeped Grain)
Recipe Volume: 5 gallons
Boil Volume: 3 gallonsYeast:
WLP099 - Super High Gravity YeastMalts:
Muntons Dry Amber Malt Extract - 5.0 lbs.
Briess Liquid Munich Malt Extract - 6.0 lbs. (@ Knockout)
Crystal Malt (80 L) - 0.5 lbs. (Steeped 30 min. @ 160 F)
Black Patent Malt - 0.5 lbs. (Steeped 30 min. @ 160 F)
Chocolate Malt (350 L) - 0.5 lbs. (Steeped 30 min. @ 160 F)
CaraAroma Malt (120 L) - 0.5 lbs. (Steeped 30 min. @ 160 F)Hops:
Perle - 2.0 oz - 8.5% - 60 min.
Mt. Hood - 0.5 oz - 5% - 20 min.
Mt. Hood - 0.5 oz - 5% - 5 min.
Calculated Boil Gravity (3 gal.): 1.081
Calculated Original Gravity (5 gal.): 1.091
Measured Original Gravity (5.5 gal.): 1.080
Calculated IBUs: 50Fermentation Schedule:
Primary: 2-3 weeks @ 70 F
Secondary: 2 weeks @ 70 F
Brewed this one today. I'm hoping to get a nice strong porter with about 9% ABV. Added 0.5 gal extra to the primary fermenter to get the yeast to comfortably get active with a lower OG, this extra amount will probably get lost in the transfer to the secondary. This is my first batch using the WLP099 yeast, so I'm not quite sure about the fermentation schedule. Hopefully I can get the gravity down to about 1.010 by the time I transfer off the trub, but I'll keep you all updated.