Icky Baltic Porter (PM, steam lager style)
Posted: Sat Jan 04, 2014 12:04 am
Family out of town, brewing up a bunch. Wanted to use up the extra Aromatic malt. Figured it should sub fine for Munich in a Baltic Porter kind of thing. And since I've got tons of 75L and extra Special B, that went in it too. And old hops to use up. So...
So for 2.5 gallon batch:
1 hour oven mash of the below at 154:
1# Vienna
2/3# Aromatic Malt
1/4# British chocolate (470L)
1/4# 75L British Crystal
1/4# 120L Special B
Added 2.5# of Briess Golden Light DME
3/4oz of Magnum at @60 (my hops are old, so this is actually only going to give somewhere between 30-40 IBUs).
OG 1.067
I used S-23 yeast that I also had to use up. My temps are 1-2 degrees too warm for me to keep it below 59, so it's going to sort of be a Steam Lager too, but that's ok. S-23 does better too warm then too cold in my experience, so it will be fine.
Why is it icky? Because a borg friend here think porters are Icky. I figured I'd test his theory.
So for 2.5 gallon batch:
1 hour oven mash of the below at 154:
1# Vienna
2/3# Aromatic Malt
1/4# British chocolate (470L)
1/4# 75L British Crystal
1/4# 120L Special B
Added 2.5# of Briess Golden Light DME
3/4oz of Magnum at @60 (my hops are old, so this is actually only going to give somewhere between 30-40 IBUs).
OG 1.067
I used S-23 yeast that I also had to use up. My temps are 1-2 degrees too warm for me to keep it below 59, so it's going to sort of be a Steam Lager too, but that's ok. S-23 does better too warm then too cold in my experience, so it will be fine.
Why is it icky? Because a borg friend here think porters are Icky. I figured I'd test his theory.
