Baltic Porter
BJCP 2008 – 12C

Statistics

Fermentables

Amount Fermentable %
11.50 pounds German Vienna Malt 71.7%
2.50 pounds German Light Munich Malt 15.6%
0.75 pounds American Dextrin (Cara-Pils) Malt 4.7%
0.33 pounds Crystal Malt 40L 2.1%
0.33 pounds Belgian Special B Malt 2.1%
0.25 pounds German Carafa III De-Husked Malt Wyermann 1.6%
0.13 pounds British Chocolate Malt 0.8%
0.25 pounds Molasses 1.6%
16.04 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.65 ouncesWarrior60 minutesBoilPellets14.0%
0.50 ouncesSaaz10 minutesBoilPellets4.0%
1.15 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
English AleWhite LabsWLP007Liquid

Mash Profile Infusion

Mash Steps

# Name Time Temp.
1Infusion 75 minutes155° F
2Sparge 20 minutes168° F

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
180 days @ 55° F

General Info

Due to availability, I substituted Warrior hops for bittering. Kept the Saaz for aroma. Will be part of a club brew where total of 55 gallons that will be aged in a bourbon barrel.