Geoff Humphrey's BrewBlog > Brew Sessions > RHBC Baltic Porter [Baltic Porter]

RHBC Baltic Porter

Specifics

Style:

Category:	Porter
Number:	12C

A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors.

Commercial Examples: Sinebrychoff Porter (Finland), Okocim Porter (Poland), Zywiec Porter (Poland), Baltika #6 Porter (Russia), Carnegie Stark Porter (Sweden), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Stepan Razin Porter (Russia), Nøgne ø porter (Norway), Neuzeller Kloster-Bräu Neuzeller Porter (Germany), Southampton Imperial Baltic Porter.

Brew Date:

June 21, 2008

Tap Date:

April 18, 2009

Yield:

5 gallons

Color (SRM/EBC):

21/41.3

Bitterness (Calc):

33.2 IBU

BU/GU:

0.38

Calories:

287 (12 ounces)

Conditioning:

Bottles and Keg

ABV:

9.7%

ABW:

7.6%

Bottling ABV:

10.2%

Batch No:	17-2008
OG:	1.088
OG (Plato):	21.12° P
Reading 1:	1.020 (13 days)
FG:	1.015
FG (Plato):	3.82° P
Real Extract:	6.95° P
App. Atten.:	81.9%
Real Atten.:	67.1%
Status:	Bottled

General Information

Method:	All Grain
Cost:	$28.00

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.

Comments

Brewed, fermented in primary for 13 days. Gravity was at 1.020 - a bit higher than I wanted. I added 8 crushed Beano tablets to the secondary to get the FG down to the level it should be (July 4, 2008). Added to the barrel with the other members' contributions. Will age for at least six months in the cask (August 12, 2008).

Brewed, fermented in primary for 13 days. Gravity was at 1.020 - a bit higher than I wanted. I added 8 crushed Beano tablets to the secondary to get the FG down to the level it should be (July 4, 2008). Added to the barrel with the other members' contributions. Will age for at least six months in the cask (August 12, 2008).

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.50 pounds

German Vienna Malt

Color (L):	3 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

72.8% of grist

2.50 pounds

German Light Munich Malt

Color (L):	5 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

15.8% of grist

0.75 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1.5 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

4.7% of grist

0.33 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

2.1% of grist

0.33 pounds

Belgian Special B Malt

Color (L):	110 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

2.1% of grist

0.25 pounds

German Carafa III De-Husked Malt

Color (L):	500 °L
Info/Use:	De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.

1.6% of grist

0.13 pounds

British Chocolate Malt

Color (L):	350 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

0.8% of grist

15.79 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	15.8 pounds
Grain Absorbtion:	3.4 gallons
Total Water Needed:	11.1 gallons	6.7 gallons (runoff) + 3.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.8 gallons	11.1 gallons (total water) – 5.3 gallons (mash water)

)

100% of grist

Adjuncts

0.25 pounds

Molasses

Hops

0.65 ounces

Warrior

Region:	United States
AAU Range:	15 - 17%
Notes:	Mild aroma, high alpha bittering hop.
Typical Use:	Bittering.
Substitution:	Nugget, Columbus
Example:	Pale Ale, IPA, Stout

14.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil

9.1 AAUs

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnanger, Lublin
Example:	Plisner, Lager, Wheat

4.0% Pellets @ 10 minutes
Type: Aroma
Use: Boil

2 AAUs

1.15 ounces

Total Hop Weight

11.1 AAUs

Yeast

White Labs English Ale (WLP002) — Liquid — Slurry

White Labs English Ale (WLP002) — Liquid — Slurry

Mash

Mash Type:	Infusion
Mash PH:	5.2
Grain Amt.	15.75 pounds
PPG:	23.56
Efficiency:	71.12%

Grain Temp.	75° F
Tun Temp.	95° F
Sparge Amt.	3 gallons
Sparge Temp.	168° F

Step	Description	Temp.	Time
Infusion	Single infusion.	155° F	75 min.
Sparge	Batch sparge.	168° F	20 min.

Fermentation

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

Tasting Reviews

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Awards & Competitions

Entry Name:	Triple B Lizard Porter
Competition:	Colorado State Fair Foamfest
Date:	Aug 29, 2009
Style:	Wood-Aged Beer
Place:	2nd (Silver)

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