Baltic Porter – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
6.00 pounds German Pilsen Malt (2-Row) 38.1%
8.00 pounds German Light Munich Malt 50.8%
0.50 pounds Crystal Malt 60L 3.2%
0.50 pounds German Carafa II 3.2%
0.25 pounds British Chocolate Malt 1.6%
0.50 pounds Belgian Special B Malt 3.2%
15.75 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
2.00 ounces Tettnanger 60 min 4.5%
1.00 ounces Tettnanger 15 min 4.5%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid

Procedure

  • Single infusion mash a 150° for 60 minutes.
  • Sparge with 170° water.
  • Collect at least 6 gallons of wort.
  • 90 minute boil.
  • Add hops according to schedule.
  • Ferment cool for one week in primary, transfer to secondary and ferment another week.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Lager:
28 days @ 32° F