crocks86
Well-Known Member
Just looking for some input on a Baltic Porter Recipe. I'm shooting for just over 8%, and brewing it at the low end of ale temps rather than as a lager just because I have an altbier sitting on a WY1007 cake right now that I would prefer to use instead of building a huge starter with lager yeast. I've used that yeast as low as 13C without issues and it's pretty clean so I'm thinking it'll be close enough to a lager profile.
I haven't brewed the style before, and only really have had two (Duck Rabbit and LTM) but I love both those beers. So, I've looked at lots of recipes and came up with this below. Looking to be nice and malty, slightly sweet up front with some chocolalte and coffee notes and hop bitterness to finish it out.
Batch Size: 5 gallons
Boil: 90 min
Efficiency: 65% (aiming a little low due to large grain bill)
O.G: 1.082
F.G: 1.019
ABV: 8.15%
SRM: 34
IBU: 35
Fermentables
10.5 lbs- 2 row
4.5 lbs- Munich
0.75 lbs Crystal 40
6 oz- Crystal 120
6 oz- Chocolate (450L)
5 oz- Carafa special III
0.5lb Oats
0.25 lbs- Dextrose (not essential but dries it out just enough to be under 1.020)
Hops
To 35 IBU with magnum (or other high alpha) and 1 oz of a noble hop (not yet purchased) at the end of the boil. Sorry for vagueness but I'm not sure what the shop will have in stock.
Yeast- as above- measure an appropriate amount from the altbier yeast cake and pitch at about 13C.
Main concern I have is that it may be a little high on the crystal but I'm not sure if that's an okay amount for the style, and I'm not sure if I'm too low on the dark malts.
Thanks for any input
I haven't brewed the style before, and only really have had two (Duck Rabbit and LTM) but I love both those beers. So, I've looked at lots of recipes and came up with this below. Looking to be nice and malty, slightly sweet up front with some chocolalte and coffee notes and hop bitterness to finish it out.
Batch Size: 5 gallons
Boil: 90 min
Efficiency: 65% (aiming a little low due to large grain bill)
O.G: 1.082
F.G: 1.019
ABV: 8.15%
SRM: 34
IBU: 35
Fermentables
10.5 lbs- 2 row
4.5 lbs- Munich
0.75 lbs Crystal 40
6 oz- Crystal 120
6 oz- Chocolate (450L)
5 oz- Carafa special III
0.5lb Oats
0.25 lbs- Dextrose (not essential but dries it out just enough to be under 1.020)
Hops
To 35 IBU with magnum (or other high alpha) and 1 oz of a noble hop (not yet purchased) at the end of the boil. Sorry for vagueness but I'm not sure what the shop will have in stock.
Yeast- as above- measure an appropriate amount from the altbier yeast cake and pitch at about 13C.
Main concern I have is that it may be a little high on the crystal but I'm not sure if that's an okay amount for the style, and I'm not sure if I'm too low on the dark malts.
Thanks for any input