hand copied from Zymurgy magazine
Baltic Porter 13
Baltic Porter
Scott Boeke, North Augusta, SC
For 5.5 US Gallons
6.5 lb Maris Otter
5.5 lb German Munich
5.0 lb Belgian Pilsner
5.0 lb German Vienna
1.0 lb Caramunich III
0.75 lb dehusked Carafa III
6.0 oz English chocolate malt
1.0 oz Briess smoked malt
0.5 oz Hallertau pellets FWH
2.5 oz Hallertau pellets @ 60 min
1.0 oz Hallertau pellets @ 15 min
Original Specific Gravity: 1.086
Final Specific Gravity: 1.021
Boiling Time: 90 minutes
Primary Fermentation: 2 weeks at 50F
Secondary Fermentation: 4 Weeks at 50 F
Tertiary Fermenation: 575 days at 34F
