Sunday, January 19, 2014

Baltic Porter w/ multi step mash and cold steeped grains

I needed to brew a Porter for an upcoming brew club meeting. After researching the differences between stouts and porters, I settled on the idea of brewing a Baltic Porter because the differences to the other styles of Porters (and Stouts) stood out the most to me.

The main difference between a Baltic and other types of Porter is the fermentation. A Baltic traditionally uses a bottom fermenting lager yeast instead of an ale yeast.

Baltics are known for having a rich malty sweetness in both aroma and flavor. Other things I was looking for was a very smooth roast that stopped short of anything aggressive.

One technique I have been eager to try is withholding dark grains from the mash and boil. Instead these grains are cold steeped for 24 hours and added at some other point. I have seen some adding them to the fermenter, but I went with adding them in at flameout. By doing the cold steeping and withholding it from the boil, you increase the aroma of the malts, and lessen any of the acrid or burnt characters of the darkly roasted malts.

To 1.5 pounds of black and chocolate malts I added 3 quarts of water or 2 quarts of water per pound of grains.

I added the water and grain into a large jar about 24 hours before I brewed.

Just before I added them, I used 2 different size strainers to lauter the dark malts.

At flameout the strained liquid (2 quarts) was added to the kettle.

New Baltic Porter
Baltic Porter
Type: All GrainDate: 01/03/2014
Batch Size (fermenter): 13.50 galBrewer:
Boil Size: 18.08 galAsst Brewer:
Boil Time: 90 minEquipment: 26 gallon- All Grain
End of Boil Volume 15.08 galBrewhouse Efficiency: 80.00 %
Final Bottling Volume: 12.75 galEst Mash Efficiency 85.9 %
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:
10 lbsPilsner (Franco-Belges) (1.7 SRM)Grain134.5 %
6 lbsMunich Malt (9.0 SRM)Grain220.7 %
6 lbsVienna Malt  (3.0 SRM)Grain320.7 %
3 lbsBrown Malt (Crisp) (65.0 SRM)Grain410.3 %
2 lbsRye, Flaked (Briess) (4.6 SRM)Grain56.9 %
8.0 ozSpecial B Malt (180.0 SRM)Grain61.7 %
2.00 ozPerle [7.50 %] - Boil 60.0 minHop719.9 IBUs
2.00 ozWillamette [4.75 %] - Boil 15.0 minHop86.3 IBUs
4.0 pkgSafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml]Yeast9-
1 lbsChocolate Malt (Castle) cold steep, add end of boil (430.0 SRM)Grain103.4 %
8.0 ozBlack Malt - cold steep, add end of boil (500.0 SRM)Grain111.7 %
Beer Profile
Est Original Gravity: 1.063 SGMeasured Original Gravity: 1.062
Est Final Gravity: 1.012 SGMeasured Final Gravity: ?
Estimated Alcohol by Vol: 6.6 %Actual Alcohol by Vol: ?
Bitterness: 26.2 IBUsCalories: ?
Est Color: 28.4 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium BodyTotal Grain Weight: 29 lbs
Sparge Water: 12.79 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTun Temperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.20

Mash Steps
NameDescriptionStep TemperatureStep Time
Protein RestAdd 10.09 gal of water at 128.2 F122.0 F20 min
Beta Sacch'Add -0.00 gal of water at 149.0 F149.0 F30 min
Alpha Sacch restAdd -0.00 gal of water and heat to 158.0 F over 10 min158.0 F30 min
Mash OutHeat to 168.0 F over 10 min168.0 F10 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 12.79gal) of 168.0 F water

Update 2/6/14: It has been about 3 weeks since this was brewed. The color came in a little lighter than I was hoping for but still in the SRM range of a Baltic.

Early tasting was promising. The aroma of the beer was fantastic. The next step with this beer is a  short aging in a freshly dumped 10 gallon rum barrel. On Feb 4th I filled up the barrel. I think the aging period will be very short on this one. I plan on taking a sample in the next day and make a decision on pulling it or leaving a little longer.

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