Big Brew Baltic Porter -- All Grain
Big Brew 2004
Big Brew Baltic Porter All-Grain Recipe
14.0 lb Briess Pale Ale Malt
0.5 lb Briess 20 L Caramel Malt
0.5 lb Briess 80 L Caramel Malt
0.25 lb Briess Munich Malt (Dark, 20 L)
0.25 lb Briess Chocolate Malt
0.25 lb Briess Black Malt
0.5 lb Molasses
2.0 oz Polish Lublin Hops*, 4.5% alpha acid (90 minutes)
0.5 oz Polish Lublin Hops*, 4.5% alpha acid (30 minutes)
*You may substitute Saaz hops if you cannot find Lublin.
White Labs WLP830 German Lager or Wyeast 2308 Munich Lager Yeast
O.G.: 1.089
IBU: 32
Mash grains at 150o F for 60 minutes. Mash out at 170o F and sparge with 170o F water. Collect enough run off to end up with 5 gallons after a 90-minute boil. Bring run off to a boil and add molasses-be careful not to let the molasses burn on the bottom of the pot-and add first hop addition. Boil for 60 minutes then add second hop addition. Boil 30 minutes more, then chill to below 75o F, add to fermenter, pitch yeast and aerate well. Ferment at 47-52o F for two weeks. Transfer to secondary and ferment at 57-62 o F for four weeks. Lager at 40 o F for two months. When lagering is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.