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
Hops:
1 oz. Perle @ 60 Minutes
1 oz. East Kent Goldings @ 10 Minutes
Yeast:
White Labs San Francisco Lager (WLP810)
Fermentation times:
Primary: 2 Weeks @ 50 Degrees
Secondary: 4 Weeks @ 50 Degrees
Bottle Condition: 1 Year @ 50 Degrees
Notes:
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.
Stats:
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.
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
Hops:
1 oz. Perle @ 60 Minutes
1 oz. East Kent Goldings @ 10 Minutes
Yeast:
White Labs San Francisco Lager (WLP810)
Fermentation times:
Primary: 2 Weeks @ 50 Degrees
Secondary: 4 Weeks @ 50 Degrees
Bottle Condition: 1 Year @ 50 Degrees
Notes:
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.
Stats:
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.