Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 90 min | 34.9 IBU | 30.9 SRM | 1.093 | 1.022 | 9.3 % |
| Actuals | 1.092 | 1.034 | 7.6 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (Weyermann) | 17 lbs | 86.37 |
| Briess Carmel Malt 20L | 10 oz | 3.18 |
| Briess Carmel Malt 80L | 10 oz | 3.18 |
| Black (Patent) Malt | 4.96 oz | 1.58 |
| Chocolate Malt | 4.96 oz | 1.58 |
| Munich Malt | 5 oz | 1.59 |
| Molasses | 8 oz | 2.54 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Saazer | 2.75 oz | 90 min | Boil | Pellet | 4.6 |
| Saazer | 0.75 oz | 5 min | Boil | Pellet | 4.6 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Windsor Yeast (-) | Lallemand | 75% | 62°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Conversion step | 150°F | 60 min |
Notes
| Club COC 1st Place award winner October 2005 40 points Aroma: (9/12) Big Malty Aroma with some Chocolate notes. Light fruitiness with understated alcohol. (11/12)Strong raisin smell, alcohol notes, slight molasses Appearance: (3/3) Very Deep Brown with good clarity and reddish hues. Good lasting Tan head. (3/3) Thin head, pours thick, good lace Flavor: (15/20) Deep sweetness with malt and raisins. Almost cloying but it stops short and leaves you wanting another sip. (16 14/20) Immediate alcohol warming, malty, rum-my Mouthfeel: (4/5) Good full mouth with medium carbonation (4/5) Med/keavy bodied. is maybe slightly undercarbonated but within guidelines Overall Impression: (8/10) A good example of a Baltic Porter. Sweet but not overdone. Smooth fermentation characteristics (7/10) Wasn't too heavy, Good complexity with dark fruits. Alcohol wasn't too overpowering 2/19/2005 14.2 brix 1.036 2/1/05 measured OG 22.8 brix 2/2 am slight yeast activity |
