When my oktoberfest from the brewing duel finished up I didn’t feel like tossing the yeast out. Seems like a shame to generate so much healthy lager yeast to only pour it out. So I decided to brew up a Baltic Porter. Baltic Porter is a bigger version of Robust Porter, but its tpyically fermented clean with a lager yeast. Porter normally is brewed as an ale. This one has been in the fermentor for a little over a week and is coming along. I thought it was starting a little slow, but I managed to rouse the yeast with some shaking and swirling of the carboy, next day I was starting to see some krausen the next day. I collected 600ml of slurry out of the Oktoberfest and pitched that.
My OG was 1.080 at 70% efficiency.
Here is the recipe:
|Amount||Item||Type||% or IBU|
|15.00 lb||Pilsner (2 Row) Ger (2.0 SRM)||Grain||71.22 %|
|3.00 lb||Vienna Malt (3.5 SRM)||Grain||14.24 %|
|1.00 lb||Wheat Malt, Ger (2.0 SRM)||Grain||4.75 %|
|0.50 lb||Aromatic Malt (26.0 SRM)||Grain||2.37 %|
|0.50 lb||Caramel/Crystal Malt – 60L (60.0 SRM)||Grain||2.37 %|
|0.50 lb||Caramel/Crystal Malt -120L (120.0 SRM)||Grain||2.37 %|
|0.31 lb||Carafa Special III (450.0 SRM)||Grain||1.48 %|
|0.25 lb||Chocolate Malt (350.0 SRM)||Grain||1.19 %|
|2.00 oz||Saaz [4.00 %] (60 min)||Hops||18.1 IBU|
|1.00 oz||Saaz [4.00 %] (30 min)||Hops||6.9 IBU|
|1.00 oz||Saaz [4.00 %] (5 min)||Hops||1.8 IBU|
|1 Pkgs||Bavarian Lager (Wyeast Labs #2206)||Yeast-Lager|
After putting together a Baltic Porter style profile, I thought I would create a recipe for it too.
This is an all grain recipe.
12.5 lbs. English 2-row Pale Malt
0.25 lbs. English Chocolate Malt
1 lbs. Crystal Malt 60°L
1 lbs. Crystal Malt 120°L
0.25 lbs. British Black Patent
1.5 oz. Fuggle (Pellets, 4.75 %AA) boiled 60 min.
0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 15 min.
0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 1 min.
Yeast: Wyeast 2112 California Lager
Original Gravity 1.075
Terminal Gravity 1.019
Color 25.19 °SRM
Bitterness 30.0 IBU
Alcohol (%volume) 7.4 %
I guess I could have added in some other additives like brewer’s licorice…but I think I am focused on all-malt brewing these days.
I am sure I could have added more crystal malts or some Munich…maybe even some Special B. I thought I would keep it simple and English.
For the yeast, I thought I would use a strain that kept lager characteristics at 58-60 degrees Fahrenheit. It apparently can handle up to 9% alcohol by volume.
Check out our other homebrew recipes.