Baltic Porter Recipe - Winter in Tallin

Recipe Info

Recipe Image

Winter in Tallin

by on
All Grain
20 Liter(s)
28 Liter(s)
120 min
75%
Baltic porter

Fermentables

42% - Pilsner - DE
3
38
1
Mash
42% - Dark Munich - DE
3
36
10
Mash
3% - Wheat Malt - DE
0.2
37
2
Mash
3% - Special B - BE
0.2
30
180
Mash
3% - Crystal 30L - UK
0.2
34
30
Mash
2% - De-Husked Caraf II - DE
0.15
32
418
Mash
2% - Pale Chocolate - UK
0.15
32
200
Mash
4% - Molasses - US
0.3
36
80
Late

Hops

Magnum
35
Pellet
Boil
60 min(s)
11
36.2
Saaz
25
Pellet
Boil
5 min(s)
3.8
1.8

Yeast

White Labs Czech Budejovice Lager WLP802
76%

Other Stuff

Irish Moss
5
ml
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Maltose Rest
Direct Heat
67
60 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make a 4 liter starter
2.
Double mashing might be a good idea
3.
Oxygenate well
4.
Ferment at 10 C for 7 days, increase to 12 C for the next 14 days – and end at 18 C (2 days)
5.
Medium to high carbonation (8 g/l)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Winter in Tallin
Baltic Porter
  • 20.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.083 OG
  • 1.020 FG
  • 38.0 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 30.7° SRM Color
  • 75% Efficiency
  • 8.2% ABV Alcohol
  • 288 per 12oz Calories
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