Baltic Porter
A traditional beer from countries bordering the Baltic Sea, this style was derived from English porters, but influenced by Russian Imperial Stouts. Exhibiting the malt flavors reminiscent of an English brown porter along with the restrained roast of a schwarzbier (but with a higher alcohol content than either), the Baltic Porter style is very complex, with multi-layered flavors.To Purchase this kit, click here.
Statistics
Original Gravity 1.075
Final Gravity 1.021
Alcohol Content 7.0%
Ingredients
8 lb. Alexander’s Pale Malt Extract
2 lb. Muntons Light Dried Malt Extract
3/4 lb. Munton’s Black Patent Malt 471° L
1/2 lb. Munton’s Chocolate Malt 338° L
1 oz. Pilgrim Hops (Bittering) with 60 minutes left in the boil.
1 oz. Fuggles Hops (Finishing) with 2 minutes left in the boil.
White Labs WLP862 Cry Havoc x2
Procedure
A few hours before you begin to brew, prepare your liquid yeasts according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.
1. Divide the cracked grains among 3 of the muslin bags (no more than ½ pound per bag) and add them to your brew kettle along with 2 gallons of cold water. Heat slowly.
2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color — do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.
3. Remove the pot from the heat and add the cans of malt extract and the bags of dry malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.
4. Put the pot back on the burner and bring it to a boil. Once boiling, place the bittering hops into a muslin bag (no more than 1 oz. per bag), add them to the pot, and set your timer to boil for 1 hour. Keep an eye on the pot to avoid boil-overs.
5. After 45 minutes of boiling, you may add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional).
6. After 58 minutes of boiling, add the finishing hops (in a muslin bag) and boil for 2 more minutes.
7. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.
8. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.
9. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast. (Both vials)
10. Store the fermenter where the temperature will be a fairly constant 60° – 65°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep it in the primary fermenter until active fermentation is complete (no signs of active fermentation for the last 2 to 3 days).
11. This beer may benefit from a secondary fermentation. This extended aging at cool temperatures should be done in a glass carboy for an additional 2 to 3 weeks before bottling.
12. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.