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-   -   Baltic Porter (http://www.homebrewtalk.com/f36/baltic-porter-383377/)

C-Rider 01-21-2013 07:58 PM

Baltic Porter
 
Just began the mash on my first Baltic Porter using German or German style (well I tried) ingredients. My "biggest" beer yet. BeerSmith is calling for an OG of 1.090. It's a 1.9 gallon batch should give me approx 3 six packs.

Thinking of calling is something like Hamburg Porter.

Amt Name %/IBU
3 lbs Munich Malt - 10L (10.0 SRM) 47.0 %
2 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) 43.1 %
3.2 oz Caramel/Crystal Malt - 10L (10.0 SRM) 3.1 %
3.2 oz Caramel/Crystal Malt -120L (120.0 SRM) 3.1 %
2.4 oz Chocolate Malt (350.0 SRM) 2.4 %
1.3 oz Carafa II (412.0 SRM) 1.3 %
0.30 oz Magnum [14.00 %] - Boil 60.0 min 33.4 IBUs
0.25 oz Hallertauer [4.80 %] - Aroma Steep 5 min 0.0 IBUs
0.25 oz Hallertauer [4.80 %] - Aroma Steep 0.0 min 0.0 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97)

C-Rider 01-22-2013 03:05 AM

Took about 5 1/4 hours start to finish of clean up. Hit 1.091 as SG when BeerSmith called for 1.090. I'm happy. It's all safely in the fermenter chillin' down to approx 60* for the next few weeks. Man did it smell GREAT while boiling. I can't imagine a SWMBO anywhere complaining about the smell of a mash in the boiler.

RITiger41 01-22-2013 03:15 AM

What do you ferment a batch that size in, 3 gallon carboy? I've been interested in brewing smaller batches. Thanks.

C-Rider 01-22-2013 04:26 PM

Quote:

Originally Posted by RITiger41 (Post 4811672)
What do you ferment a batch that size in, 3 gallon carboy? I've been interested in brewing smaller batches. Thanks.

Home Depot sell 2 gallon white paint buckets. Same plastic as the 5 gallon ones. I take them to the LHBS and he drills the air lock hole for me in the lid. I have one drilled for a bottling bucket as well.

I love the number of different brews in my refer, see below.

C-Rider 01-23-2013 06:58 AM

Checked this morning. A remote thermometer placed in the freezer was reading 59* in the morning. I lifted the bucket and the "tape thermometer" on the bucket said 58. Air lock was bubbling like crazy. I"m a happy camper right now. :)

C-Rider 01-27-2013 06:43 AM

5 days at 58* and I'm still getting bubbles in the air lock. Makes me happy.

Question, since this may come out over 8% ABV should it be treated at all like a Barley Wine? Meaning let it sit around for maybe a year before drinking?

RITiger41 01-31-2013 03:07 AM

You should be able to drink it now... well once it carbs up. Fermentation temperatures are low to promote clean fermentation and hides any fusel alcohols as well as the sweet malty flavor profile. But save a bottle, two or three and age for 6, 9 and 12 months.

I bought my grain today. I'm gonna give your recipe a try this weekend.

C-Rider 02-03-2013 03:15 AM

Remember this is an UNTESTED recipe. Hope all went well for you.

seabass07 02-03-2013 03:42 AM

If it ends up at 8%abv, it should be mellow enough to not need much aging. Try one after it's carbed and see if it tastes hot, probably ready.

C-Rider 02-23-2013 10:30 PM

Quote:

Originally Posted by RITiger41 (Post 4846915)
You should be able to drink it now... well once it carbs up. Fermentation temperatures are low to promote clean fermentation and hides any fusel alcohols as well as the sweet malty flavor profile. But save a bottle, two or three and age for 6, 9 and 12 months.

I bought my grain today. I'm gonna give your recipe a try this weekend.

Well is should be done fermenting by now. How does it look?

BTW my wife grew up in Lyons on "the" canal, that's about 1/2 way tween Rochester and Syracuse.


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