TipsyDragon
Well-Known Member
Style: Baltic Porter
Type: Specialty Grain
OG: 1.069
FG: 1.017
ABV: 6.81%
IBU: 33
Color: 27.4 SMR
Ingredients:
6.6 lb. Pale Liquid Extract
0.75 lb. Chocolate Malt
0.5 lb. Crystal Malt - 60L
3 lb. Honey
0.5 oz. Horizon - 12%AA - 60 min
0.75 oz. Willamette - 5.5%AA - 40 min
0.5 oz. Willamette - 5.5%AA - 20 min
2 vials White Labs American Ale Yeast
3 oz Corn Sugar
Notes:
Steep grain at 160F+/-10F for 30 min in 1 gallon water. Remove grain and bring volume up to 3 gallons. Dissolve 3.3 lb. liquid extract and bring to a full boil. Then begin hops schedule. With 10 min left in the boil add remaining 3.3 lb. extract and 3 lb. honey. Cool wart as quickly as possible then transfer to carboy and top off to 5 gallons. Ferment for 14 days at 65F then bottle with 3 oz. Corn Sugar. Let age 3 weeks. Refrigerate 1 week before serving.
Type: Specialty Grain
OG: 1.069
FG: 1.017
ABV: 6.81%
IBU: 33
Color: 27.4 SMR
Ingredients:
6.6 lb. Pale Liquid Extract
0.75 lb. Chocolate Malt
0.5 lb. Crystal Malt - 60L
3 lb. Honey
0.5 oz. Horizon - 12%AA - 60 min
0.75 oz. Willamette - 5.5%AA - 40 min
0.5 oz. Willamette - 5.5%AA - 20 min
2 vials White Labs American Ale Yeast
3 oz Corn Sugar
Notes:
Steep grain at 160F+/-10F for 30 min in 1 gallon water. Remove grain and bring volume up to 3 gallons. Dissolve 3.3 lb. liquid extract and bring to a full boil. Then begin hops schedule. With 10 min left in the boil add remaining 3.3 lb. extract and 3 lb. honey. Cool wart as quickly as possible then transfer to carboy and top off to 5 gallons. Ferment for 14 days at 65F then bottle with 3 oz. Corn Sugar. Let age 3 weeks. Refrigerate 1 week before serving.