This is the recipe I brewed for SFBC x TWB “The Beer Neighbourhood” Competition. It took Gold in the collapsed category of Baltic Porters and Imperial Stouts and was among the 3 favourites in the Best of Show Round. Discussion about this recipe can be found here.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|18.9 L||45 min||40||30||1.085||1.019||8.66|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|Baltic Porter||12 C||1.06 - 1.09||1.016 - 1.024||20 - 40||17 - 30||0 - 0||5.5 - 9.5 %|
|Munich Light (DE)||3.629 kg||44.44|
|Bohemian Pilsner (DE)||3.629 kg||44.44|
|Carafa I (DE)||453.6 g||5.56|
|Crystal 45L (UK)||226.8 g||2.78|
|Extra Dark Crystal 120L (UK)||226.8 g||2.78|
|Magnum (DE)||28.3 g||45 min||Boil||Pellet||14.7|
|Saflager W-34/70||Fermentis||70%||0°C - 0°C|
|385 g of the Carafa malt was cold steeped in 2L of water, strained out and "batch sparged" with more cold water. This liquid was used in the mash water. The wort wasn't quite dark enough, so I capped the mash with the rest of the 1 pound bag of malt during vorlauf. I wanted to use less carafa special (dehusked) and mash it normally, but I couldn't get any, which is why I did this cold steeping thing. The actual crystal malts were Simpsons Crystal Light and Double Roasted Crystal. |
I took a bunch of second runnings around 1030-1040 range and froze them in 2L tubs for starters.
The yeast pitch was 3/4 of a yeast cake from a pilsner that I racked off 2 days before. I used pure oxygen and pitched cold at 8C and maintained temperature for 6 days. Krauesen began to fall, and I ramped temperature up 1 C per day until 11 C. On day 10 I moved carboy to my basement at 16C to finish fully fermenting and D-rest. On day 14 I started lagering at ~2C. On day 20 I got impatient and added 20mL Biofine, thinking I might bottle condition it, but ended up just kegging it a few days later.