Baltic Porter Ale

 

 

Original Gravity: 1.078

Final Gravity: 1.022

IBU: 40

Boil (Minutes): 60

ABV: 7.4%

 
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$59.12 (20% off)

  • 4 lb. Alexander's Pale LME
  • 3.3 lb. Munich LME
  • 3.3 lb. Pilsen LME
  • .5 lb. Caramunich I
  • .5 lb. Special B
  • .5 lb. Midnight Wheat
  • .5 lb. Chocolate
  • 1 oz. Northern Brewer (60 min)
  • 1 oz. Hallertau (10 min)
  • WYeast London III #1318

     3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Caramunich, Special B, Midnight Wheat, and Chocolate in your water for 25 min. Afterwards, remove bag of grain. Add all LME, stirring to dissolve. Bring to a boil and add 1 oz. Northern Brewer to start your 60 min boil. Add 1 oz. Hallertau with 10 minutes left in your 60 min boil. After your 60 min boil is over, shut off the heat. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.). Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 1318 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 5-7 days.

       After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Let sit in a cool, dark spot for at least 2 weeks.

       After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!

 

 

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