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Old 10-11-2009, 02:50 PM   #1
Ksosh
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Jun 2009
Albany, NY
Posts: 513
Liked 2 Times on 2 Posts



Modified recipe of one that's from here: http://www.kernans.org/~pete/beer/in...&index_by=name

Sinebrychoff Baltic Porter Clone

6 lbs Light Malt Extract (Muntons, 8 SRM) 56.9%
2 lbs 12 oz Amber Liquid Extract (Northern Brewer, 12.5 SRM) 26.1%
8 oz Caramel/Crystal 60 Malt (60 SRM) 4.7%
8 oz Chocolate Malt (450 SRM) 4.7%
6.5 oz Munich Malt 20L (20 SRM) 3.8%
6.5 oz Vienna Malt (3.5 SRM) 3.8%
1.5 oz Northern Brewer (AA 8%) @ 60 mins, 31 IBU
.5 oz Hallertauer Hersbrucker (AA 4%) @ 25 mins, 3.4 IBU
.5 oz Saaz (AA 4%) @ 10 mins, 1.8 IBU
1 Whirlfloc Tablet @ 15 mins
1 package Irish Ale (White Labs #WLP004)

OG: 1.072 (Actual)
FG 1.020 (Actual)
Color: 27.3 (Estimated)
IBU: 36.2 (Estimated)
ABV: 6.8 (Actual)
2 weeks primary @ 68 degrees (swamp cooler)
1 week secondary @ 68 degrees (secondary)

For grains: Mash in 4.5 qt @ ~170F for ~45 mins, sparge 3.5 gallons of 168F water, tea bagging/soaking for 10 mins

Add water for boil volume of ~4 gallons
When done with boil, add water to get 5 gallons (~1.75 gallons more?)

Notes: Ingredients came from a combination of Northern Brewer, Midwest, AHS, and my LHBS in Albany. It seems that one or two of the grains (Munich maybe?) were NOT actually crushed by my LHBS, which I didn't realize until after, and which left me with a 0% efficiency score for the partial mash, and probably a different flavor profile than if everything was correctly crushed. Hence, YMMV.

This won 3rd place in the HBT 2009 Competition for the 12A-C Porter Category. It scored a 33, which is lower than I had hoped, so I blame the judges and their hatred for Porters (category winner scored a 37)

This beer also won 1st place in the Porters and Stouts category of the 2009 Topsfield Fair Homebrew Competition, and second place in the Light/Dark Lager and Porter category at the 2009 Knickerbocker Battle of the Brews (Albany, NY).

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-Ksosh
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Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2


 
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Old 12-15-2011, 03:06 AM   #2
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
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Sep 2009
Isle of Staten
Posts: 10,886
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Anyone try this recipe?
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Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter

 
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Old 03-01-2012, 03:57 PM   #3
eobie
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Jan 2012
Mount Holly, NJ
Posts: 205
Liked 14 Times on 6 Posts


I was hoping that someone had. I am looking to do a nice baltic porter.

 
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Old 03-17-2012, 12:20 AM   #4
Mike_Danger
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Apr 2010
Omaha
Posts: 2

Trying this tonight! I'll definitely let you know how it turns out.

 
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Old 08-19-2012, 06:36 PM   #5
Joppo
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Dec 2011
Riihimäki, Finland
Posts: 60
Liked 3 Times on 3 Posts


45 IBU, 300 EBC

Actual ingredients:
Pilsner malt (2,8-4,5 EBC)
Munich malt (16-20 EBC)
Brown malt (?)
Caramel malt (?)

Hops: Saazer and Nugget

Yeast: Guinness yeast

 
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Old 10-11-2012, 11:15 PM   #6
Capecodwhale
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Jan 2011
Harwich, MA
Posts: 15
Liked 1 Times on 1 Posts


Anyone brew this recipe? With crushed grains?

 
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Old 08-11-2013, 12:46 AM   #7
Powhatan
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Jun 2013
Powhatan, Virginia
Posts: 143
Liked 7 Times on 6 Posts


Quote:
Originally Posted by Ksosh
Modified recipe of one that's from here: http://www.kernans.org/~pete/beer/in...&index_by=name

Sinebrychoff Baltic Porter Clone

6 lbs Light Malt Extract (Muntons, 8 SRM) 56.9%
2 lbs 12 oz Amber Liquid Extract (Northern Brewer, 12.5 SRM) 26.1%
8 oz Caramel/Crystal 60 Malt (60 SRM) 4.7%
8 oz Chocolate Malt (450 SRM) 4.7%
6.5 oz Munich Malt 20L (20 SRM) 3.8%
6.5 oz Vienna Malt (3.5 SRM) 3.8%
1.5 oz Northern Brewer (AA 8%) @ 60 mins, 31 IBU
.5 oz Hallertauer Hersbrucker (AA 4%) @ 25 mins, 3.4 IBU
.5 oz Saaz (AA 4%) @ 10 mins, 1.8 IBU
1 Whirlfloc Tablet @ 15 mins
1 package Irish Ale (White Labs #WLP004)

OG: 1.072 (Actual)
FG 1.020 (Actual)
Color: 27.3 (Estimated)
IBU: 36.2 (Estimated)
ABV: 6.8 (Actual)
2 weeks primary @ 68 degrees (swamp cooler)
1 week secondary @ 68 degrees (secondary)

For grains: Mash in 4.5 qt @ ~170F for ~45 mins, sparge 3.5 gallons of 168F water, tea bagging/soaking for 10 mins

Add water for boil volume of ~4 gallons
When done with boil, add water to get 5 gallons (~1.75 gallons more?)

Notes: Ingredients came from a combination of Northern Brewer, Midwest, AHS, and my LHBS in Albany. It seems that one or two of the grains (Munich maybe?) were NOT actually crushed by my LHBS, which I didn't realize until after, and which left me with a 0% efficiency score for the partial mash, and probably a different flavor profile than if everything was correctly crushed. Hence, YMMV.

This won 3rd place in the HBT 2009 Competition for the 12A-C Porter Category. It scored a 33, which is lower than I had hoped, so I blame the judges and their hatred for Porters (category winner scored a 37)

This beer also won 1st place in the Porters and Stouts category of the 2009 Topsfield Fair Homebrew Competition, and second place in the Light/Dark Lager and Porter category at the 2009 Knickerbocker Battle of the Brews (Albany, NY).
How long did you ferment and bottle condition this brew before it was ready to drink?

 
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Old 10-19-2013, 10:15 AM   #8
podz
Registered User
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Jun 2013
Helsinki, Finland
Posts: 2,663
Liked 874 Times on 540 Posts


This is the legendary Sinebrychoff ("Koff" as we call it in Finland) Porter. It's the best Finnish beer ever made, yet they stock it in very small quantities in Alko (the only place to buy anything stronger than 4.7% ABV in Finland) and keep it on the bottom shelf. It's not a very appreciated beer by most Finns.

7.2% ABV but you can't taste the alcohol at all. I love this beer. This recipe itself is enough to make me want to invest in an AG setup and get started.

Did anybody else here make this yet?

 
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