Baltic Porter 13

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Scott Boeke of North Augusta, SC won a gold medal in Category #12: Porter during the 2014 National Homebrew Competition Final Round in Grand Rapids, MI. Boeke’s Porter was chosen as the best among 364 final round entries in the category.

To see other winning homebrew recipes from the 2014 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Baltic Porter 13 | Baltic Porter

Ingredients

  • For 5.5 Galoons (20.82 L)
    • 6.5 lb (2.95 kg) Crisp Maris Otter pale malt
    • 5.5 lb (2.49 kg) German Munich malt
    • 5.0 lb (2.27 kg) Belgian Pilsner malt
    • 5.0 lb (2.27 kg) German Vienna malt
    • 1.0 lb (0.45 kg) Caramunich® III malt
    • 0.75 lb (340 g) dehusked Carafa® III malt
    • 6.0 oz (170 g) English chocolate malt
    • 1.0 oz (28 g) Briess smoked malt
    • 0.5 oz (14 g) Hallertau pellet hops, 4.3% a.a. (FWH)
    • 2.5 oz (71 g) Hallertau pellet hops, 4.3% a.a. (60 min)
    • 1.0 oz (28 g) Hallertau pellet hops, 4.3% a.a. (15 min)
    • WLP833 German Bock lager yeast (1 L starter)
    • 2 capsules Servomyces (15 min)

    Specifications

    • Original Gravity: 1.086
    • Final Gravity: 1.021
    • ABV: 8.53%

    Directions

    1. Mash grains at 152° F (67° C) for 75 minutes.
    2. Primary Fermentation for 2 weeks at 50° F (10° C).
    3. Secondary Fermentation for 4 weeks at 50° F (10° C).
    4. Tertiary fermentation for 575 days at 34° F (1° C).
    5. Forced CO2 to carbonate (2.5 vol).