AC's Baltic Porter

Can use Breiss extra special roast in place of Special B.

Mash at 152 for 60 mins. Boil for 90 mins. Sparge with 154 degree water.

Ferment starting at 48. Wait for 36 hours until signs of fermentation, then raise temp 1 degree F for 10 days. After Day 12, set temp to 60 and leave for at least 2 weeks so gravity can stabalize. Then package and store for at least 2 months.

Carb to 2.25 volumes.

Could use another high AA bittering hop such as Columbus.

First made 10/15/22. The shop didn’t have Munich DME so used 3 lb of Pilsner DME and increased Munich to 13.5lb all grain. Lowered Pilsner malt to 3 lb. Used Columbus hops as no centennial.

After 1 hour of mashing the malt pipe would not drain as the grain bed was too compressed. Stirred it slowly so it drained and then resumed mash for another 15 mins as gravity was only 1060 and my target was 1070. Sparked with 1 gallon of 150 water and gravity was 1051. Added 3 lb DME and gravity was 1078, so on target pre boil.

Post boil OG was 1088. Cooled to 73 then transferred to fermenter. Cooled overnight to 52 degrees then pitched yeast.

After 2 days of fermenting temp was 50 and gravity 1078. Slowly raised temp to 60 over the next 2 weeks. Gravity slowly fell to 1022 after 17 days and kept temp at 59-60 for another week. Cold weather then dropped the temp to the mid to low 50s, and I left it in the fermenter another week before putting into a keg. The Tilt was reading 1021 and had been stable for 10 days, but measuring using a hydrometer showed it was 1025.

First drank 12/21 after 6 weeks of lagering in the kegerator. Carbonated at 16 psi. Amazing smooth creamy beer. No hint of alcohol. Thick creamy head, palate is toffee, raisins, and creamy. One of my favorite beers!

Second made 8/25/24. Micro Homebrew again did not have Munich DME (although they do have LME for future reference!). So again got 13.5lb Munich, 3 lb Pilsner malt, and 3 lb Pilsner DME.

Used 7 gallons of filtered water for strike and set to 154. Added 1 tsp. of baking soda. The water volume worked well for mash-in. Set mash temp to 152. Pumped water from outside the mash pipe over the top of the pipe at the end as the mash was very thick and a bit dry.

Mashed for 90 minutes, lifting once and continually recirculating directly onto the grain bed. Then sparged with 1 gallon of 170 degree water. Pre-boil volume was 6.3 gallons and gravity was 1067. Ph was 5.4.

Added 3 lb dme and 1/2 tsp yeast nutrient. Gravity after 75 minutes 1089. PH was down to 5.14.

Used L13 Global for the yeast. The evening before I made a starter with 1 can of Propper, 16 oz distilled water, and 1 packet of yeast. Put on stir plate in a 3 liter flask.