Burnt Balb Baltic Porter (All Grain) 5 US GAL

Burnt Balb Baltic Porter
(All Grain) 5 US GAL

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This Homebrew Recipe was added by Nathi on April 27, 2001 at 09:15:29:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Yeast Labs European Lager + Nottingham
Yeast Starter: YL - Dry, 30grams, Notting - Yeast Cake
Batch Size: 5 US GAL
Original Gravity: 1.095
Final Gravity: 1.035??
Alcohol Content: 8 %
Total Grains: ??
Color: Black
Extract Efficiency: %
Hop IBU's: 50ish
Boiling Time: 1 hour
Primary Fermentation: 55 degrees, 1 week
Secondary Fermentation: 60 degrees, 1 month
Additional Fermentation: Lagered at 30 degrees

Grain Bill:

Base Wort:
95% MFB Belgian Munich
5% Carapills

Cold Steep:
2.5# 60-80L Crystal
1.5# Caraf
1.5# Choc Rye
0.5# Choc Malt

1# Muscavado Sugar, added in the last 5 min.

Hop Bill:

2oz Sazz (5.4%) 60 minutes
1oz Sazz (3.5%) First Wort Hopped
0.3oz Mt Hood (??) First Wort Hopped
1oz EKGoldings (??) Dry Hopped

Mash Schedule:

Base Wort:

Do a double decoction with a goal of 5 gal of about % gallons of 1.070 OG wort. I used a strike of 100, 148 for 20 min, and 160 for 30 min, I used direct fire to suplement the temp increase from the decoct on the 100-148 increase.

Cold Steep:
Placed the cold steep grains in grain bags in a 3 gal cooler, filed with 60 degree whater and left over night, in the morning slowly removed the bags by lifting a few inches at a time and resting for 10-15 min before repeating to get most of the liquid out, ended up with about 1 gal of 1.045 wort. This is about a 50% efficiency, so figure if you dont want to use this method, cut the cold steep grain bill in 1/2. Added at about 1/2 way through the boil.

Brewers Notes:

This is supposed to be a lager (but this seemed like the best spot for the recipe instead of the lager sectio), but I pussied out on the lager yeast cake and used the dry, worked fine excpet it was real slow, so I pitched it on the nottingham cake to speed it up at 1 week, but kept it at lager temps. Next time I brew this I will use Chech lager yeast.

This took a second in the Specialty Beers Cat for the 1st round in the 2001 NHC at only 3 months old, I am hoping it improves, very yummy and a good shot at a Polish Style Baltic Porter, I was going for something like Zywiek.