Oo Mini Imperial Baltic Porter Clone
199 calories
20.5 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Northern Brewer1 oz Northern Brewer Hops |
|
Pellet |
8.6 |
Boil
|
1 min |
1.32 |
33.3% |
1 oz |
Magnum1 oz Magnum Hops |
|
Pellet |
11.3 |
Boil
|
60 min |
40.24 |
33.3% |
1 oz |
Magnum1 oz Magnum Hops |
|
Pellet |
11.3 |
Boil
|
20 min |
24.37 |
33.3% |
3 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1 oz |
Northern Brewer (Pellet) 0.99999999771257 oz Northern Brewer (Pellet) Hops |
|
1.32 |
33.3% |
2 oz |
Magnum (Pellet) 1.9999999954251 oz Magnum (Pellet) Hops |
|
64.61 |
66.6% |
3 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Batch Sparge |
-- |
-- |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
Whirlfloc
|
|
Other |
Boil |
15 min. |
2.60 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
2.60 g |
Gypsum
|
|
Water Agt |
Sparge |
1 hr. |
4.90 g |
Baking Soda
|
|
Water Agt |
Mash |
45 min. |
Target Water Profile
London (Porter, dark ales)
Notes
12/25
Mash @ 151 (160 strike)
Sparge @ 172 (165 by end) (183 sparge)
5.5 gal 1.6 og
1/1 Raised temp to 68 and held til eod 1/12
1/12 FG 1.012 Begin cold crash
1/28 kegged 5 gallons and carbed in chest freezer at 34f 11PSI
Grist. We scale this grist bill in this proportion to hit a starting gravity of 25° Plato after boil, and boil aggressively to ensure rich caramelisation.
58.9% Pilsner zero (Viking)
17% Munich (light) (Viking)
8.5% Carafa type 2 special (Weyermann)
4.2% Special B (Dingemans)
4.2% Chocolate malt dark (Viking)
4.2% Cara 300 (Viking)
2.8% Cara pale (Viking)
A further 15% of the fermentables will come from a dark sugar added at the start of the boil.
We mash for approximately 60 minutes at 62°C, then rise to 72°C for 15 minutes, before finally mashing out at 78°C and starting the latter.
We would look to start the boil at approximately 24°, with a pH of 5.1
Over the 60 minute boil we bitter to approximately 60—70 IBU with Magnum, and add 0.64g/L of Northern Brewer at the end of the boil
We ferment Öö at cool temps of around 18°C with WLP090, San Diego Super yeast, which we use as our house strain. We expect this to finish at approximately 7° Plato
Following the main fermentation, we’ll crash this to –1°c and hold it there until it’s tasty, removing the yeast. It’s not uncommon for this to sit for several weeks at cold temperatures lagering!
Additional notes:
We use Viking malt from Finland for the majority of our base malts and they have a very British style.
US-05 is an adequate substitute for WLP090, and may be preferable if you cannot create a healthy yeast starter
We’re using protafloc and yeast nutrients, these can be added as appropriate during the boil
View Count: 249
Brew Count: 1
Last Updated: 2024-02-01 21:49 UTC