Recipe: The Profound
Brewer: saq
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.090 SG
Estimated Color: 30.1 SRM
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Munich Malt (9.0 SRM) Grain 41.67 %
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 41.67 %
1.00 lb Aromatic Malt BYOB (20.0 SRM) Grain 5.56 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 2.78 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.78 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.39 %
1.00 oz Czech Premiant BYOB [8.00 %] (60 min) Hops 21.2 IBU
1.00 oz Styrian Goldings [5.40 %] (30 min) Hops 11.0 IBU
1.00 oz Hallertauer [4.80 %] (5 min) Hops 2.5 IBU
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 18.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 27.00 qt of water at 164.0 F 154.0 F
Carbonate to: 2.5 volumes
So I felt like trying my hand at a nice solid porter, and baltic style initially came to mind. Sadly at the last day where I needed to get my yeast the LHBS was out of the WLP810 yeast I had planned on using. So a little browsing through the White Labs catalog was in order to look at what other yeasts they recommended for a nice porter and up came the WLP023 yeast which I've not yet used but wanted to. Seemed like it would be interesting enough so I gave it a shot and the results were very pleasant!
Aroma: Bread crust, touch of cocoa and some bread-dough yeasty esters.
Appearance: Pitch black with a thick light tan head that fades quickly. Held up to the light you can almost see through the clear darkness to reveal a hint of ruby.
Flavor: Solid malt backbone with a good heft without being overpowering. The bread-dough yeasty esters come in a little bit after the initial sip, to be followed by a touch of dark chocolate that fades into a little bit of residual sweetness nicely balanced by the moderate bitterness.
Mouthfeel: Smooth, thick but not too heavy body, very drinkable and well balanced porter that finishes clean. A nice warming feeling after getting through about half of the glass, but no alcohol heat despite the 8% level.
Overall: A solid, very drinkable, very flavorful balanced porter.
See Saccharomyces/Soperbrew, not everything I do is completely off the wall and monstrously huge
Brewer: saq
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.090 SG
Estimated Color: 30.1 SRM
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Munich Malt (9.0 SRM) Grain 41.67 %
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 41.67 %
1.00 lb Aromatic Malt BYOB (20.0 SRM) Grain 5.56 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 2.78 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.78 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.39 %
1.00 oz Czech Premiant BYOB [8.00 %] (60 min) Hops 21.2 IBU
1.00 oz Styrian Goldings [5.40 %] (30 min) Hops 11.0 IBU
1.00 oz Hallertauer [4.80 %] (5 min) Hops 2.5 IBU
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 18.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 27.00 qt of water at 164.0 F 154.0 F
Carbonate to: 2.5 volumes
So I felt like trying my hand at a nice solid porter, and baltic style initially came to mind. Sadly at the last day where I needed to get my yeast the LHBS was out of the WLP810 yeast I had planned on using. So a little browsing through the White Labs catalog was in order to look at what other yeasts they recommended for a nice porter and up came the WLP023 yeast which I've not yet used but wanted to. Seemed like it would be interesting enough so I gave it a shot and the results were very pleasant!
Aroma: Bread crust, touch of cocoa and some bread-dough yeasty esters.
Appearance: Pitch black with a thick light tan head that fades quickly. Held up to the light you can almost see through the clear darkness to reveal a hint of ruby.
Flavor: Solid malt backbone with a good heft without being overpowering. The bread-dough yeasty esters come in a little bit after the initial sip, to be followed by a touch of dark chocolate that fades into a little bit of residual sweetness nicely balanced by the moderate bitterness.
Mouthfeel: Smooth, thick but not too heavy body, very drinkable and well balanced porter that finishes clean. A nice warming feeling after getting through about half of the glass, but no alcohol heat despite the 8% level.
Overall: A solid, very drinkable, very flavorful balanced porter.
See Saccharomyces/Soperbrew, not everything I do is completely off the wall and monstrously huge
