Baltic Porter Recipe - Baltic Bastogne Porter

Recipe Info

Recipe Image

Baltic Bastogne Porter

by on
All Grain
10 Liter(s)
12 Liter(s)
60 min
80%
Including the syrup, sugar and rum additions during secondary and bottling, final ABV will be about 9.3 %

Fermentables

42% - Pilsner - BE
1.55
36
3
Mash
15% - Pale 2-Row - UK
0.55
36
7
Mash
12% - Oat Malt - UK
0.45
28
2
Mash
8% - Munich - UK
0.3
37
9
Mash
8% - Vienna - UK
0.3
35
4
Mash
5% - Chocolate - UK
0.2
34
550
Mash
3% - Caramel/Crystal 120 - US
0.1
35
120
Mash
3% - Caramel/Crystal 60 - US
0.1
36
60
Mash
3% - Special B - BE
0.1
30
350
Mash
1% - Carafa III - DE
0.05
32
525
Mash

Hops

Brewer's Gold
18
Pellet
Boil
10 min(s)
4.7
5.6

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

Irish Moss
0.003
kg
Boil
Malibu (Med. French Oak 10g)
0.1
l
Secondary
Almond Syrup
0.05
l
Secondary
Cinnamon Syrup
0.05
l
Secondary
Dark Brown Sugar
0.1
kg
Bottle
Milk Sugar
0.13
each
Bottle

Mash Steps

Mash-In / Protein Rest
Direct Heat
64
60 min
Mash-In / Protein Rest
Direct Heat
64
60 min
Alpha Amylase Rest
Direct Heat
78
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Primary Fermentation 14 days @ 20 C
2.
Secondary Fermentation 28 days @ 20 C
3.
Carbonation 14 days @ 20 C
4.
Lager 28 days @ 8 C

Tasting Notes (1)

Gait

Tasted on 9/14/2015 by Gait

Notes:

Good taste, not really close to bastogne, still lacks in carbonation

Recipe Facts

Baltic Bastogne Porter
Baltic Porter
  • 10.00 Gallons Liters Batch Size
  • 12.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.086 OG
  • 1.021 FG
  • 34.2 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 51.3° SRM Color
  • 80% Efficiency
  • 8.3% ABV Alcohol
  • 297 per 12oz Calories
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