Baltic Porter NHC06

Category 12: Porter

Gold Medal NHC 2006

Sponsored by: Deschutes Brewery

Greg and Liz Lorton, Carlsbad, Calif., Baltic Porter, QUAFF
"Baltic Porter"

Baltic Porter

Ingredients for 2.8 U.S. gallons (10.6 liters)

9.0       lb (4.08 kg) American two-row pale malt

2.0       lb (0.9 kg) 20° L crystal malt

0.5       lb (227 g) chocolate malt

0.5       oz (14 g) Perle pellet hops, 8.9% alpha acid (65 min.)

0.25     oz (7 g) Perle pellet hops, 8.9% alpha acid (30 min.)

White Labs WLP 810 San Francisco lager yeast

0.33     cup corn sugar to prime

Irish moss to clarify

Original Specific Gravity: 1.088

Final Specific Gravity: 1.028

Boiling Time: 105 min.

Primary Fermentation: 7 days at 68° F (20° C)

Secondary Fermentation: 32 days at 68° F (20° C)

Directions

Begin a protein rest at 126° F (52° C) for 20 minutes. Raise temperature to 154° F (68° C) and hold for 70 minutes. Raise to 170° F (77° C) and mash out for 5 minutes.

Judges' Comments

"Nice, rich chocolate and caramel entry. Touch of sour likely due to age. Dry finish despite sweet nature. Good balance otherwise. Nice complexity all around."

"This is a nice big beer with lots of malty sweetness. Might bump up the dark grain bill a tad to increase both flavor and aroma. Good job, nice effort."