2014 NHC Category 12 Porter

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

WLP833 German Bock lager yeast
2 capsules Servomyces
CO2: 2.5 vol

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

Mash grains at 152 F for 75 minutes.