DavidSteel
Well-Known Member
This is the first recipe I made and I haven't even brewed my first match of beer yet. I cook a lot and I consider myself to be fairly knowledgeable of spices and flavor combinations, so I decided to try and make a complex Baltic Porter recipe. Please give me any feedback or thoughts you have on the recipe.
The recipe I was aiming to for is a full bodied Caramel Oaked Baltic Porter. Should have nutty, biscuit, toasty, caramel, raisin, toffee, and chocolate flavors. The most apparent taste out of these should be the caramel (and I wanted biscuit in there as well). The final ABV should be around 7.73 @ 75% efficiency. Considering adding vanilla and/or bourbon to this recipe to make it into a Caramel Oaked Vanilla (bourbon) Porter but I'll consider that later.
5 Gallon Batch:
OG: 1.083
FG: 1.024
IBU: 27.1
SRM: 30.85
ABV: 7.73
11# 2-row
2# Victory
8oz Caramel 80
6oz Biscuit
6oz Dark Munich
6oz Special B
4oz Franco-Belges Kiln Coffee
4oz Caramel 40
4oz De-Bittered Black
2oz Caramel 60
2oz Thomas Fawcett Pale Chocolate Malt
1oz Magnum @ 60
0.2oz Whitbread Golding @ 10
0.4oz Kent Goldings @ 10
-4oz Light Oak Chips (infused with 1 cup boiled water (for 15 minutes) or 1 cup bourbon when bottling)
-(2 Vanilla Beans in secondary)
Thinking of mashing at around 153-154°
Thoughts?
The recipe I was aiming to for is a full bodied Caramel Oaked Baltic Porter. Should have nutty, biscuit, toasty, caramel, raisin, toffee, and chocolate flavors. The most apparent taste out of these should be the caramel (and I wanted biscuit in there as well). The final ABV should be around 7.73 @ 75% efficiency. Considering adding vanilla and/or bourbon to this recipe to make it into a Caramel Oaked Vanilla (bourbon) Porter but I'll consider that later.
5 Gallon Batch:
OG: 1.083
FG: 1.024
IBU: 27.1
SRM: 30.85
ABV: 7.73
11# 2-row
2# Victory
8oz Caramel 80
6oz Biscuit
6oz Dark Munich
6oz Special B
4oz Franco-Belges Kiln Coffee
4oz Caramel 40
4oz De-Bittered Black
2oz Caramel 60
2oz Thomas Fawcett Pale Chocolate Malt
1oz Magnum @ 60
0.2oz Whitbread Golding @ 10
0.4oz Kent Goldings @ 10
-4oz Light Oak Chips (infused with 1 cup boiled water (for 15 minutes) or 1 cup bourbon when bottling)
-(2 Vanilla Beans in secondary)
Thinking of mashing at around 153-154°
Thoughts?