matchrocket
Well-Known Member
I am getting ready to brew a Baltic Porter using a recipie I copied from the Maltose Falcons
(https://www.maltosefalcons.com/recipes/black-bird).
From the pod cast I listened too, and the website he use the Cali Common yeast (2112) for this beer and appears to of reached 75% for apparent attenuation.
I am quite worried about the last of attenuation and very high FG predicted from the recipe with this yeast. I'll be making a monster starter and pitching to recommended counts with oxygen, so I am not worried at all about yeast health.
For those who have made a Baltic Porter on this yeast, what attenuation range have you gotten from it?
Recipe:
https://www.brewersfriend.com/homebrew/recipe/view/507949/baltic-porter
(https://www.maltosefalcons.com/recipes/black-bird).
From the pod cast I listened too, and the website he use the Cali Common yeast (2112) for this beer and appears to of reached 75% for apparent attenuation.
I am quite worried about the last of attenuation and very high FG predicted from the recipe with this yeast. I'll be making a monster starter and pitching to recommended counts with oxygen, so I am not worried at all about yeast health.
For those who have made a Baltic Porter on this yeast, what attenuation range have you gotten from it?
Recipe:
https://www.brewersfriend.com/homebrew/recipe/view/507949/baltic-porter
