Baltic Porter Recipe - Slanting Annies Chocolate Porter - Papazian

Recipe Info

Recipe Image

Slanting Annies Chocolate Porter - Papazian

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
85%
From The Home Brewer's Companion 1994 edition (changed from extract to all grain)

Fermentables

58% - 2-Row - US
7
37
1
Mash
18% - White Wheat - US
2.25
40
2
Mash
16% - Crystal 70L - UK
2
34
70
Mash
3% - Black Malt - US
0.33333
28
500
Mash
3% - Chocolate Malt - US
0.33333333
34
350
Mash
2% - Caramel/Crystal 60 - US
0.25
36
60
Mash

Hops

Willamette
1
Pellet
FirstWort
90 min(s)
5.3
17.1
Willamette
0.5
Pellet
Boil
20 min(s)
5.3
4.8
Willamette
0.5
Pellet
Boil
5 min(s)
5.3
1.6

Yeast

Danstar Nottingham
80%

Other Stuff

Unsweetened Bakers Chocolate
12
oz
Boil

Mash Steps

Mash In
Infusion
122
30 min
Saccharification Rest
Infusion
157
60 min

Special Instructions

1.
Mash in: 9 quarts of 138 degree water -> 123 deg. F
2.
Sacc. Rest: Add 7.5 quarts at boiling -> 158 deg. F
3.
Soften chocolate in microwave and add at beginning of boil.
4.
Slow hot sparge (no mash-out)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Slanting Annies Chocolate Porter - Papazian
Baltic Porter
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.076 OG
  • 1.015 FG
  • 23.5 IBU (tinseth) Bitterness
  • 0.31 BG:GU
  • 33.2° SRM Color
  • 85% Efficiency
  • 7.8% ABV Alcohol
  • 259 per 12oz Calories
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