So apparently the anise and cardamom were even less than I remembered. I should have mentioned this is the one beer I still do from extract. I'm sure all-grain conversion wouldn't be too hard, but it would take up more kettle space than I've had til recently.
I've done a couple variants of this one, and it's pretty tolerant to any changes you might want to make, so feel free to tinker.
"Lawgiver" Baltic Porter by Bungalow Brewing. (Side note, this is called Lawgiver after Eric the Lawgiver, patron saint of Stockholm, Sweden. Anise and Cardamom are both pretty popular is Swedish cooking.)
Specialty grains: steep 30 min @ 150
8 oz Crystal 40
6 oz beechwood smoked
4 oz dark chocolate malt
4 oz roasted barley
2 oz carafa ii special
45 min boil:
3.3# Breiss Porter LME @45
3.3# Breiss Munich LME @45
3# Breiss Pilsen Light DME @45
1 oz Cluster @45
.5 oz Mt. Hood @15
.5 oz Mt. Hood @7
2 g Star Anise @ 7
2 g whole cardamom pods @7
Pitch dry Saflager s-23
Primary ~1 mo @50
Lager ~2 mo as close to 35 as possible. (I ferment in a non-controlled cellar, so I never get lower than mid-40s.)
Bottle condition 6 months if possible
My SG was 1.084, FG 1.022
I bottled this year's batch with 3.1oz dark candi sugar.
I've done a couple variants of this one, and it's pretty tolerant to any changes you might want to make, so feel free to tinker.
"Lawgiver" Baltic Porter by Bungalow Brewing. (Side note, this is called Lawgiver after Eric the Lawgiver, patron saint of Stockholm, Sweden. Anise and Cardamom are both pretty popular is Swedish cooking.)
Specialty grains: steep 30 min @ 150
8 oz Crystal 40
6 oz beechwood smoked
4 oz dark chocolate malt
4 oz roasted barley
2 oz carafa ii special
45 min boil:
3.3# Breiss Porter LME @45
3.3# Breiss Munich LME @45
3# Breiss Pilsen Light DME @45
1 oz Cluster @45
.5 oz Mt. Hood @15
.5 oz Mt. Hood @7
2 g Star Anise @ 7
2 g whole cardamom pods @7
Pitch dry Saflager s-23
Primary ~1 mo @50
Lager ~2 mo as close to 35 as possible. (I ferment in a non-controlled cellar, so I never get lower than mid-40s.)
Bottle condition 6 months if possible
My SG was 1.084, FG 1.022
I bottled this year's batch with 3.1oz dark candi sugar.
