Baltic Porter Recipe - Catcher Porter

Recipe Info

Recipe Image

Catcher Porter

by on
All Grain + Extract
18.9271 Liter(s)
24.6052 Liter(s)
60 min
70%
First brewed 12th October 2017

Fermentables

25% - Maris Otter Pale - UK
1.25
38
3
Mash
15% - Pale Rye Malt
0.75
28
0
Mash
6% - Crystal Rye - UK
0.3
33
90
Mash
10% - Vienna - UK
0.5
35
4
Mash
6% - Chocolate Rye Malt - DE
0.3
34
250
Mash
5% - Special B - BE
0.25
30
180
Mash
5% - Wheat Malt - DE
0.25
37
2
Mash
29% - Liquid Malt Extract - Light - US
1.5
35
4
Extract

Hops

East Kent Goldings
30
Pellet
Boil
40 min(s)
5.5
17.6
East Kent Goldings
20
Pellet
Boil
20 min(s)
5.5
8.1
East Kent Goldings
10
Pellet
Boil
10 min(s)
5.5
2.4

Yeast

Fermentis Safale S-04
72%

Other Stuff

Britewort Kappa Carrageenan tab. Last 10 mins
0
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash 2.5 hours. Grain in @ 55C for 15 mins
2.
Then 15 mins @ 60C then up to 68C for 1.5 hours
3.
Then to 72C for 30 mins
4.
Temp up to 77C then sparge with water at same temp.
5.
Boil for 60 mins before first hops added
6.
Other hops added as above
7.
Britewort added for last 10 mins. of boil.
8.
Wort chiller inserted for 2 min in boil to sterilize
9.
Chilled water passed through wort chiller for 30 mins. (27C)
10.
Made up to 5 gals with cold water.
11.
Yeast added at 24C SG 1.058
12.
Fermented well. After 24 hrs SG 1.045
13.
Racked to secondary fermentation bin 5 days after brewing
14.
Bottled 14 days after brewing. SG 1.014. Primed 75gms Dext.

Tasting Notes (1)

RadfordBrewer

Tasted on 9/24/2018 by RadfordBrewer

Recipe Facts

Catcher Porter
Baltic Porter
  • 18.93 Gallons Liters Batch Size
  • 24.61 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.017 FG
  • 28.1 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 28.0° SRM Color
  • 70% Efficiency
  • 5.7% ABV Alcohol
  • 207 per 12oz Calories
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