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Old 02-24-2011, 09:27 PM   #1
Feb 2011
Brooklyn, NY
Posts: 183
Liked 6 Times on 5 Posts

I've been brewing for couple years now, and I have found homebrewtalk to be an invaluable resource whenever I've had questions. I recently tasted my first really outstanding brew, so I thought I would join the ranks and share the recipe:

Baltic Rye Porter (Extract)

5 gallon batch, 60 minute boil

For the grain steep:

1 lb. Chocolate Rye Malt
1 lb. Caramel Malt - 120L
1 lb. Black Patent Malt

For the boil:

6 lbs. Pale LME
3 lbs. Amber LME


1 oz. Perle @ 60 Minutes
1 oz. East Kent Goldings @ 10 Minutes


White Labs San Francisco Lager (WLP810)

Fermentation times:

Primary: 2 Weeks @ 50 Degrees
Secondary: 4 Weeks @ 50 Degrees
Bottle Condition: 1 Year @ 50 Degrees


I added 8 oz. of French oak cubes soaked in a pint of bourbon for two weeks, as well as the bourbon, to the secondary.


OG: 1.080
FG: 1.025
ABV: >7.2% (I'm not sure how much the bourbon contributed.)
IBUs: 24

This brew came out exceptionally silky and smooth, with a medium body and and a good inch of dense off-white foam. The roastiness is somewhat subdued, and it has a wonderful chocolaty breadiness that is not surprisingly reminiscent of pumpernickel bread. When I brew this again (I'm going to try an all-grain version now that I have the set-up) I would carb it slightly less, maybe 4 oz. of corn sugar.

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Old 02-25-2011, 05:24 AM   #2
BrokenDog's Avatar
Apr 2010
Plattsburgh, NY
Posts: 292
Liked 22 Times on 19 Posts

Looks like an interesting recipe. Did you try any of the bottles at less then a year to find an acceptable drinking point or was 1 year it?
Broken Dog Brewing Est. 2010
I enjoy drinking beer

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Old 02-25-2011, 07:16 PM   #3
Feb 2011
Brooklyn, NY
Posts: 183
Liked 6 Times on 5 Posts

I didn't try any until a year out because they were being stored in the basement of an 1860's farmhouse that a friend is renovating, and I don't often get a chance to get out there. He tried a few along the way, and said that it was excellent after about two months. It took about that long to carb up, I suspect because of the time in the secondary and being conditioned at a rather cool temperature.

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Old 07-01-2012, 04:20 AM   #4
Hopelesst's Avatar
Apr 2012
Frederick, Md
Posts: 104
Liked 6 Times on 6 Posts

Now I want to brew this and soak the oak in, well Rye. I'd also be going all grain. I'm thinking belgian two row, but I'm not really sure how to replace the amber extract.
My fiancÚ and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

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