Hi,
On my 4th BIAB now and getting the technique down. I'm in Norway and the temperature in the shed is great for a lager and I have one in secondary now.
I saved a lot of the yeast and and thinking about doing a Baltic Porter to help me through the horrible weather here. That's part of the reason for the style right!?!?!
The BJCP style guide is here:
http://www.bjcp.org/2008styles/style12.php#1c
Keywords seem to be dark but not black, toasty but not burnt, complex fruits, high OG, little/no hop aroma.
So the recipe for a 5 gallon brew I'm dreaming up is as follows:
4 kg Vienna
3 kg Munich Malt 1
0.3 kg Special B
0.3 kg Pale Chocolate
1 hour mash @ 68C/154F
10g of Polaris (approx 20% AA) at 60 mins.
WLP830 (German Lager Yeast) from lager recipe made into a big starter
Appreciate any feedback or comments from people that have tried this before.
Cheers
On my 4th BIAB now and getting the technique down. I'm in Norway and the temperature in the shed is great for a lager and I have one in secondary now.
I saved a lot of the yeast and and thinking about doing a Baltic Porter to help me through the horrible weather here. That's part of the reason for the style right!?!?!
The BJCP style guide is here:
http://www.bjcp.org/2008styles/style12.php#1c
Keywords seem to be dark but not black, toasty but not burnt, complex fruits, high OG, little/no hop aroma.
So the recipe for a 5 gallon brew I'm dreaming up is as follows:
4 kg Vienna
3 kg Munich Malt 1
0.3 kg Special B
0.3 kg Pale Chocolate
1 hour mash @ 68C/154F
10g of Polaris (approx 20% AA) at 60 mins.
WLP830 (German Lager Yeast) from lager recipe made into a big starter
Appreciate any feedback or comments from people that have tried this before.
Cheers