Hey all, I'm not a regular poster, but I have gleaned tons of information about brewing from the forum. For that, I thank you.
I was hoping to get some feedback on potential recipe for a Baltic Porter. As this will be my first lager, I was would also appreciate some guidance on fermentation and lagering temperatures.
Some background... A while back, I tasted the Devil's Backbone Danzig Baltic Porter and really enjoyed the style. I've had the opportunity to meet the brewer, and randomly ran into him a couple weeks ago. He was kind enough to write out general guidelines for me on the style.
Here's what he wrote down for me:
- 3-5% Cara-Munich or caramel/crystal malt
- 4-7% Carafa II dehusked or chocolate malt
- Remainder base malt - Pilsner or blend of Pilsner and Vienna Malt
Bittering with token addition at 20 or 15 minutes before boil end (we talked about Lublin and Czech Saaz)
So here's what I was thinking for my own recipe (basically trying to hit the middle of the given guidelines for a starting point):
Recipe Type: All Grain
Yeast: Wyeast 2124 Bohemian Lager
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Predicted Original Gravity: 1.081
Predicted Final Gravity: 1.023
Boiling Time (Minutes): 90
Primary Fermentation @ 54F
Additional Fermentation: Diacetyl Rest 48 hrs @ 70
Lager at 38 for 10-12 weeks
(assuming 75% efficiency from a single-infusion mash and batch sparge)
8# Pilsner Malt
3# Vienna Malt
1.5# Munich Malt
12oz Carafa II
2oz Lublin (3.8%) @ 60 mins
.5oz Lublin (3.8%) @ 15 mins
Any feedback or personal experiences would be great. Thanks!