#66 Baltic Porter

Brew date: Dec. 20, 2017

Appearance: Pours a nice cappuccino-tan head. Color is very deep brown, almost cola-colored, with a red hue at the edges in the light. Difficult to really tell how clear the beer is, but who really cares with a beer this dark.

Aroma: First whiff is distinctly a malty-chocolate mash up. Going in for a second or third smell, I detect some earthy, herbal hop character. Very clean overall.

Taste: Sweet malt hits you right away, followed quickly by a distinctly herbal, earthy flavor. Repeat tastings give way to a clean, roastiness. A moderate bitter backbone definitely makes its presence known and as I continue quaffing that roast really starts to shine through. Nice thick creamy head and good body.

Final Thoughts: I really like this style, and think I pulled it off pretty well, but I'm a little disappointed in how the yeast accentuated the hop character. I don't think I care for the herbal-earthy quality -- not that it's in-your-face or anything, just that it's not my cup of tea pint of beer, even if it just stands out initially.

Next Time: Use a different lager strain -- something that finishes a little maltier would be fine. Definitely consider using a large yeast cake again -- I don't think I experienced any off effects of maintaining the yeast in the carboy.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.074	1.017	7.5%	38.7	78%	27.6

ACTUAL

BATCH SIZE	1ST RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.080	7.5 gal @ 1.060	1.072		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Munich (light)	10 lbs	55%	Avangard
Pale ale	6.25 lbs	34.4%	Briess
Cara 45	8 oz	2.7%	Dingemans
Chocolate malt	8 oz	2.7%	Briess
Black malt	7 oz	2.4%	Briess
Roasted wheat	5 oz	1.7%	Thomas Fawcett
Acidulated	3 oz	1%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Sterling	2 oz	50 min	Boil	Pellet	7.4%	YCH Hops

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	Slurry	73-77%	48 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6D9SDB4

NAME	AMOUNT	TIMING	OTHER
RO Water	7.5 gal	75-25 Mash/Sparge
Filtered Water	2.5 gal	25-75 Mash/Sparge
Gypsum	2 g	Mash
Calcium Chloride	3 g	Mash
Epsom Salt	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	164 F	10 min	6 gal
Saccrification rest	152 F	60 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	58 F
Fermentation	48 F	10 days
Fermentation	60 F	4 days	12/28/17 - Allow to free rise
Chill	40 F	1 day	1/1/18 - Chill to clarify
Keg	40 F		1/2/18