Yield: 6 US gal (22.7 L)
The following beer recipe is featured in the January/February 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
“In Poland, there’s a new brewery named Widawa that already makes a legendary smoked Baltic porter. It’s not available in the United States, and the homebrewer that I am, I had to take a crack at making one like it” – Mark Pasquinelli, “Find Your Baltic Bliss” (January/February 2021 Zymurgy magazine).
The upfront sweetness of raisins, molasses, and chocolate is balanced by a delicate, smoky finish. Sip Smokeska Porter from a tulip glass on a cold winter night while contemplating the complexities of the universe.
- 8.5 lb. (3.86 kg) Weyermann Munich Type I
- 7.5 lb. (3.40 kg) Weyermann Smoked Malt
- 2 lb. (907 g) Weyermann Munich Type II
- 1.25 lb. (567 g) Dingemans Special B
- 1 lb. (454 g) Weyermann Caraaroma
- 1 lb. (454 g) Weyermann Chocolate Wheat
- 12 oz. (340 g) Briess Crystal 60
- 3 oz. (85 g) Weyermann Carafa II Special
- 1.5 oz. (43 g) Magnum, 11.8% a.a. @ 60 min
- 1.25 oz. (35 g) Hallertau Mittelfrüh, 3.9% a.a. @ 15 min
- 2 packs in 10 L starter Fermentis Saflager W-34/70
- ADDITIONAL INGREDIENTS
- 1 lb. (454 g) baking molasses
- WATER TREATMENT
- For low mineral water, add 1 tsp. calcium chloride and ½ tsp gypsum.
Original Gravity: 1.104 (24.6°P)
Final Gravity: 1.026 (6.6°P)
Mash at 153°F (67°C) for 60 minutes. Sparge, add molasses, and boil 90 minutes, adding hops as indicated. Ferment using the fast lager method in article. Cold crash. Add Safale US-05 yeast and 2.5 oz. (71 g) table sugar to bottle or keg to achieve 2.5 vol. (5 g/L) CO₂. Lager for two months at 35°F (2°C).
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